Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sea Bass with Mustard-Miso Sauce

bdavidsonbdavidson Posts: 411
edited 7:57PM in Seafood
Ingredients
• 2 tsp water• 1 tsp soy sauce
• 1 tsp prepared Chinese hot mustard OR Dijon mustard• 4 5-6 ounce sea bass fillets
• 1/3 Cup white (or yellow) miso• olive oil
• 3 Tbs rice vinegar• sesame seeds
• 2  Tbs mirin
• 4 tsp sugar

InstructionsWhisk water and mustard in a small bowl until smooth. Combine miso, vinegar, mirin, sugar, and soy sauce in a small saucepan. Stir over medium heat until smooth (@ 3 minutes). Whisk in mustard mixture. (Sauce can be made about a day ahead of time).Prepare a medium-high heat grill (350-400). Brush fish with olive oil and sprinkle with a little salt and pepper. Grill fish until opaque in center and firm to touch (4 minutes per side). Transfer fish to plates and spread sauce on top. Sprinkle with sesame seeds and serve.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.