This tangy sauce can be used with other fish (salmon, cod, orange roughy, swordfish) or chicken thighs. It also makes a flavorful marinade for grilled meat.
3 tablespoons sweet white miso
3 tablespoons brown sugar
2 cloves garlic, minced
1½ teaspoons Asian sesame oil
2 teaspoons ginger, pureed in a food processor
¼ cup dry sherry or white wine
1½–2 pounds sea bass (2 to 3 thick pieces)
1. Make marinade by combining first 6 ingredients.
2. Wash fish and pat dry. Arrange in one layer in a shallow dish. Top with marinade. Turn fish to coat both sides. Let sit 2 hours.
3. Preheat broiler. Brush off excess marinade. Set fish on a rimmed baking sheet. Broil 5 to 6 minutes, about 6 inches from flame, leaving broiler door slightly open. Gently turn using two spatulas so that fish does not break apart. Broil another 2 to 3 minutes or until center of fish is opaque. Transfer to plates and serve immediately.