Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad

INGREDIENTS

• 4 sea bass fillets, each 4 oz.
• 1/2 cup plus 2 Tbs. red miso glaze with yuzu
• 1 large English (hothouse) cucumber, thinly
• sliced
• 1/4 daikon radish, peeled and grated
• 2 green onions, both white and light green
• portions, thinly sliced diagonally
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 1 Tbs. sugar
• 2 Tbs. soy sauce
• Dash of hot sauce