Dinner

Whole Grilled Seabass with Soy-Miso Glaze, Blistered Shishito Peppers & Burnt Orange Jus

Name: Whole Grilled Seabass with Soy-Miso Glaze, Blistered Shishito Peppers & Burnt Orange Jus
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 whole Japanese seabass (about 1.5 lbs), gutted and scaled; 3 tablespoons soy sauce; 2 tablespoons white miso paste; 1 tablespoon mirin; 1 tablespoon sake; 2 oz butter; ½ cup dashi stock; 1 orange, halved; 8 shishito peppers; 2 tablespoons neutral oil; 2 tablespoons fresh lemon juice; 1 teaspoon grated ginger; 2 cloves garlic, sliced thin; Sea salt; Freshly ground white pepper; 1 inch piece kombu seaweed, for lining the grill; 2 green onions (scallions), cut on the bias; 1 tablespoon sesame seeds, toasted

A whole Japanese seabass, gutted and scored, grilled over charcoal until the skin shatters and the flesh stays moist, glazed with a dark soy-white miso reduction, served alongside blistered shishito peppers and a complex jus made from burnt orange, soy, and dashi that pools beneath. A showstopping main course that honors the fish while adding layers of umami and brightness.

904calper serving 73gprotein 45gcarbs 49gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this