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  • David Skarin

Miso and Maple Glazed Sea Bass

Updated: Jan 21, 2021

I wanted to try a fish dish with an Asian influence and this came to mind. Miso glazed sea bass is a fairly popular dish and this is my twist on a relatively traditional preparing. Playing off of the salty and sweet, I decided to incorporate maple syrup and the results were delicious!

The sea bass came out perfect but the sides left something to be desired. Check out the lessons learned and there was big lesson that needs to not be forgotten.


Fast Facts

Category: Seafood

Cut: Blue Nose Sea Bass

Weight: 24 ounces, 4 filets cut into 6 ounce portions

Grill: Weber

Heat Source: Charcoal and apple wood chips

Prep time: 10-15 Minutes

Estimated Cook Time: 20 Minutes

Actual Cook Time: 25 Minutes

Total Time: 45-60 Minutes

Estimated Cooking Temperature: 400 degrees, setup for indirect heating

Actual Cooking Temperature: 400 degrees

Location of Purchase: Chula Seafood - – local fish market

Cook Date: September 20, 2020


Ingredient List

  • 4 filets of sea bass

  • 1/3 cup gluten-free Red Miso (non gluten-free miso works as well for those without a sensitivity)

  • 1/3 cup Mirin

  • ¼ cup gluten-free Soy (non gluten-free soy works as well for those without a sensitivity)

  • ¼ cup Maple syrup

  • ½ tablespoon Toasted Sesame Oil

  • ½ tablespoon salt

  • ¼ tablespoon pepper

  • 1 teaspoon diced Shallot

  • ½ teaspoon grated Ginger

  • Garnish: Green Onion, thinly sliced

  • Optional: (4) Baby Bok Choy and Shitake Mushrooms, Citrus Bed: Grapefruit, Orange, Lemon, Lime!

Supply List

  • Mixing bowl

  • Marinating Tub

  • Thermometer - These are critical tools to have there are two main types. First, instant read thermometer like this one or this one. The Thermapen is worth its weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason. If you're looking for a dual temperature thermometer for both grill temperature and meat, this is the way to go.



Step 1: Prepare your marinade by combining the miso, mirin, soy, maple syrup, sesame oil, shallots, ginger, salt and pepper in a mixing bowl. Stir to combine all the ingredients.

Step 2: Marinate the fish for 30 minutes to 2 hours. If you are also making the baby bok choy and shitake mushrooms, marinate them as well.

Step 3: Preheat your grill to 400 degrees and prepare for indirect cooking. If you are using wood chips to add a smokey flavor, add them to your charcoal. If you are using a pellet grill, set your temperature to 325 degrees.

NOTE: When using wood chips, it’s best to soak them in water for 30 or more minutes prior to using. Also, place the wood chips in the charcoal bed PRIOR to adding the fish. The first burn of the wood chips can be over-powerful.

Step 4: If you creating the citrus bed, slice your citrus and place on the grill. Place fish on top of the citrus bed with the baby bok choy and mushrooms furthest away from the heat source.

Step 5: Every 5 minutes, baste the fish with the remaining marinade.

Step 6: Cook until the internal temperature of the fish reaches 145 degrees. Once you’re at temperature, remove the fish from the grill and serve immediately. Garnish with green onion slices.


Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)

  • I made the mistake of adding wood chips in the final five minutes of the cook. This created a burst of smoke getting infused and caused the baby bok choy and shitake mushrooms to be extremely smokey and unappetizing. For a cook of this length, meaning a shorter cook, only add the wood chips once at the beginning and let them burn for a minute to get the “dirty” smoke out before placing your food on the grill.


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