Grilled Chilean Sea Bass Recipe

Make the sweet miso marinade

In a medium mixing bowl, whisk together 1 cup white miso paste, 1/4 cup mirin, 1/4 cup sake, 1/4 cup granulated sugar, 2 tablespoons honey, 1 teaspoon light soy sauce, 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, and 1 teaspoon neutral oil until smooth and fully combined. Taste and adjust: it should be sweet-salty with a pronounced miso flavor. If too thick, whisk in 1–2 teaspoons water to reach a spreadable consistency.

Portion the marinade for later

Reserve approximately 2 tablespoons of the marinade in a separate small bowl to brush on the fish during the final grill, set aside covered in the refrigerator. The rest will be used for the 72-hour marinade bath.

Prepare fish for marinating

Pat 4 Chilean sea bass fillets (6–8 oz each) dry with paper towels. Lightly season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, using the salt sparingly because the miso is salty.

Marinate 72 hours

Place the fillets in a nonreactive container or a resealable heavy-duty plastic bag in a single layer. Spread enough miso marinade from the large batch to coat each fillet thoroughly (about 1/2 cup marinade per fillet; ensure each piece is well coated). If stacking fillets, place parchment between layers. Seal the container or bag, label with the time, and refrigerate for up to 72 hours. Turn or rearrange the fillets every 24 hours to redistribute the marinade and ensure even flavor penetration. (Note: this long marination firms and flavors the fish.)

Remove excess marinade and temper

When ready to cook, remove fillets from the marinade. Using a spoon or spatula, scrape off as much excess marinade as possible (leave a thin glaze). Transfer to a rack set over a sheet tray and let rest in the refrigerator for 20–30 minutes to slightly dry the surface—this helps achieve a good sear/grill color. Meanwhile, bring the reserved 2 tablespoons of marinade to room temperature.

Preheat grill or broiler

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C) with clean, oiled grates. If using a grill pan or broiler, preheat until very hot. Brush fillet skin lightly with 1 tablespoon neutral oil to prevent sticking.

Grill the sea bass

Place fillets skin-side down on the hot grill. Cook 4–6 minutes skin-side down without moving, until the skin is crisp and the fish releases easily from the grate. Carefully flip and grill 1.5–3 minutes flesh-side down until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well done. During the last 30–45 seconds, brush the reserved 2 tablespoons of marinade lightly over the tops to warm and glaze (do not use marinade that contacted raw fish unless boiled).

Rest the fish

Transfer fillets to a clean plate and let rest 3–4 minutes; carryover cooking will bring them to final temp. Resting helps juices redistribute and sets the glaze.

Garnish and serve

Top each rested fillet with a generous scattering of thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve with a lemon or lime wedge on the side for bright acidity. Optionally, offer steamed rice and quick-pickled cucumbers or a simple salad alongside.

Safety note

Discard any leftover large-batch marinade that contacted raw fish. If you want to use it as a sauce, boil for several minutes to ensure safety, then cool and serve.