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