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Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad
WILLIAMS-SONOMA10Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 sea bass fillets (each 4 oz.)
- 1/2 cup glaze (red miso, with yuzu)
- hothouse cucumber (1 large English, thinly)
- 1/4 daikon radish (peeled and grated)
- 2 green onions (both white and light green)
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1 Tbsp. sugar
- 2 Tbsp. soy sauce
- 1 dash hot sauce
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