The Recipe
Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad
COOK TIME : a few secondsPREP TIME : a few seconds
From Williams-Sonoma
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Ingredients
DESCRIPTION
No description provided.
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
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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