Food Recipes Miso Black Bass With Asian Slaw 4.0 (2) 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. By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Updated on September 28, 2017 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 20 mins Yield: 4 Jump to Nutrition Facts Ingredients ¼ cup white miso (found in the refrigerated 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 Directions 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. Print Nutrition Facts (per serving) 440 Calories 25g Fat 16g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 440 % Daily Value * Total Fat 25g 32% Cholesterol 116mg 39% Sodium 1289mg 56% Total Carbohydrate 16g 6% Total Sugars 7g Protein 39g Calcium 205mg 16% Iron 4mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.