Best 4 Teriyaki Glazed Sea Bass Recipes
**Indulge in a culinary journey with our tantalizing teriyaki-glazed sea bass, a harmonious blend of sweet, savory, and umami flavors. Embark on a culinary adventure with our diverse collection of recipes, ranging from the classic teriyaki glaze to innovative takes on this timeless dish. Discover the perfect balance of flavors as the teriyaki sauce caramelizes on the tender sea bass, creating a symphony of taste and texture. Whether you prefer a traditional approach or a contemporary twist, our recipes cater to every palate, ensuring a delightful dining experience.**
Check out the recipes below so you can choose the best recipe for yourself!
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
TERIYAKI GLAZED SEA BASS RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories Asian, Japanese
Number Of Ingredients 2
Steps:
- In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup. In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat. Using tweezers, remove any bones from sea bass. Trim spongy root ends from mushrooms. Have ready a shallow baking pan lined with paper towels. In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fillets over and sauté 2 minutes more, or until almost cooked through. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat. Arrange fish and mushrooms on 6 plates. Brush fish with glaze and garnish with chives.
Nutrition Facts : Calories 500
TERIYAKI GLAZE MARINADE
After trying many recipes, I found this to be the best. My mother-in-law found this marinade in the Sunday paper for me years ago. Bless her!
Provided by Aroostook
Categories Chicken
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- This is really good using a thick London Broil thinly sliced across the grain.
- Mix ingredients well.
- Place meat and sauce in gallon ziplock bag.
- Refrigerate and marinade for several hours or overnight.
- Grill meat.
- Boil remaining sauce and pour over the cooked meat or use it as a dipping sauce.
Nutrition Facts : Calories 125, Fat 9.1, SaturatedFat 0.7, Sodium 701.3, Carbohydrate 10.3, Fiber 0.2, Sugar 9.4, Protein 1.4
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
Tips:
- Choose the right sea bass: Look for a sea bass that is firm to the touch and has clear eyes. Avoid fish that has a slimy or dull appearance.
- Prepare the sea bass properly: Before cooking, rinse the sea bass under cold water and pat it dry with paper towels. Score the skin of the fish to help the marinade penetrate.
- Use a flavorful marinade: The marinade is what gives the sea bass its delicious flavor. Be sure to use a marinade that contains soy sauce, mirin, sake, and brown sugar. You can also add other ingredients, such as garlic, ginger, and green onions.
- Cook the sea bass over medium heat: Cooking the sea bass over medium heat will help to prevent it from overcooking. Cook the fish until it is cooked through but still moist, about 5-7 minutes per side.
- Serve the sea bass with a variety of sides: Teriyaki-glazed sea bass can be served with a variety of sides, such as steamed rice, grilled vegetables, or a salad.
Conclusion:
Teriyaki-glazed sea bass is a delicious and easy-to-make dish that is perfect for a weeknight meal. The marinade infuses the fish with flavor, and the glaze adds a sweet and savory crust. Serve the sea bass with your favorite sides for a complete meal.
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