Miso Black Bass With Asian Slaw

Thanks to its mild flavor (no fishy taste!) and flaky texture, bass is the ultimate family-friendly fish. It also takes well to a variety of cooking methods, whether baked inside a parchment paper pouch (otherwise known as "en papillote") or thrown onto the grill. In this recipe, the bass is broiled until browned, which means it cooks in just 5 minutes and achieves a perfectly crisp exterior. Red cabbage shines as the base of the vibrant slaw—it maintains its color and crunch even when dressed with soy sauce and lime juice. In fact, let the slaw sit as you finish the fish—the flavors will meld and become more complex with time.

miso-black-bass-asian-slaw
Photo by Greg DuPree
Miso Black Bass With Asian Slaw 4.0 2 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440.01 calories
    • Fat 25.09 g
    • Cholesterol 115.67 mg
    • Sodium 1289.35 mg
    • Protein 38.49 g
    • Carbohydrate 16.18 g
    • Sugar 6.97 g
    • Fiber 4.47 g
    • Iron 4.10 mg
    • Calcium 204.68 mg
Thanks to its mild flavor (no fishy taste!) and flaky texture, bass is the ultimate family-friendly fish. It also takes well to a variety of cooking methods, whether baked inside a parchment paper pouch (otherwise known as "en papillote") or thrown onto the grill. In this recipe, the bass is broiled until browned, which means it cooks in just 5 minutes and achieves a perfectly crisp exterior. Red cabbage shines as the base of the vibrant slaw—it maintains its color and crunch even when dressed with soy sauce and lime juice. In fact, let the slaw sit as you finish the fish—the flavors will meld and become more complex with time.

Ingredients

  1. Check ¼ cup white miso (found in the refrig
erated section in most grocery stores)
  2. Check ¼ cup rice vinegar, divided
  3. Check ¼ cup canola oil, divided
  4. Check 4 (6 oz.) boneless, skin-on black bass fillets
  5. Check 1 tablespoon soy sauce
  6. Check 1 tablespoon fresh lime juice
  7. Check ½ teaspoon kosher salt
  8. Check 1 head red cabbage, thinly sliced
  9. Check 1 red bell pepper, sliced
  10. Check 1 serrano or jalapeño chile, seeds 
removed, sliced
  11. Check ¼ cup chopped, roasted, salted peanuts
  12. Check lime wedges, for serving

Directions

  1. Preheat broiler with a rack 6 inches from heat. Whisk together the miso and 2 tablespoons each of the vinegar and oil in a small bowl. Place the fish on a lightly greased rimmed baking sheet. Rub all the sides with the miso mixture; set aside.
  2. Whisk together the soy sauce, lime juice, salt, and the remaining 2 tablespoons each of vinegar and oil in a large bowl. Add the cabbage, bell pepper, and chile and toss to coat. Let stand until ready to serve.
  3. Broil the fish, skin-side down, until cooked through and beginning to brown, 5 to 6 minutes. Sprinkle the peanuts 
 over the slaw. Serve the fish with the slaw and lime wedges.