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Recipe: Miso-Marinade Striped Bass

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July 07, 2010

Recipe: Miso-Marinade Striped Bass

By Colin Kearns

Today, we’re sharing our first recipe courtesy of the guys from Gauge Wines. If you don’t have striped bass in your waters (or freezer), try this recipe with something like crappie, perch, or largemouth bass. Look forward to more recipes and wine tips from Bjorn, John, and Trent soon.

If you have ever had a miso-marinated piece of black cod in a Japanese restaurant, you realize right away that they're onto something. Miso is fermented soybean paste, and although that doesn't sound appealing, it does wonderful things to fish in marinade. Melt-in-your-mouth doesn't do it justice. I tend to cook with what’s on hand—often I substitute white wine for sake, or mirin, because I always have white wine. There are also many different kinds of miso paste, it doesn't really matter what you use, but I prefer the darker ones. You have to combine these ingredients and add heat to get the sugar to dissolve into the liquid. Allow to cool before using. —Bjorn Larson

Ingredients:
• Striped bass fillets (how lucky were you on the water?)
• Two cups sake or White wine (no oak please)
• 1/2 cup miso paste
• 1 cup brown sugar
• 1/2 cup soy
• 1/2 cup scallion tops sliced thin

Procedure:
Marinate your fillets for a few hours and grill. This is not a hot-grill item—you want to cook on a medium-hot grill that allows the sugar in the marinade to caramelize on the fish, not burn. You can also use the remaining marinade as a drizzle if you simmer it on the stove a bit.

I would probably go with a medium-bodied pinot as a companion for this dish, or a Riesling with just a bit of residual sugar.

Comments (3)

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from xiaoxin wrote 3 years 41 weeks ago

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from countitandone wrote 3 years 41 weeks ago

Both France and Italy have managed to pretty well screw up their end of the world. But, I'll give 'em both a +1 for teaching me and the rest of the world one thing; that good food prepared with good wine makes the dish complete. Doesn't hurt to have a glass of it with dinner either.

Thanks for the receipe, will let you know how it went.

0 Good Comment? | | Report
from cosplay wrote 3 years 36 weeks ago

Both France and Italy have managed to pretty well screw up their end of the world. But, I'll give 'em both a +1 for teaching me and the rest of the world one thing; that good food prepared with good wine makes the dish complete. Doesn't hurt to have a glass of it with dinner either

0 Good Comment? | | Report

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from countitandone wrote 3 years 41 weeks ago

Both France and Italy have managed to pretty well screw up their end of the world. But, I'll give 'em both a +1 for teaching me and the rest of the world one thing; that good food prepared with good wine makes the dish complete. Doesn't hurt to have a glass of it with dinner either.

Thanks for the receipe, will let you know how it went.

0 Good Comment? | | Report
from cosplay wrote 3 years 36 weeks ago

Both France and Italy have managed to pretty well screw up their end of the world. But, I'll give 'em both a +1 for teaching me and the rest of the world one thing; that good food prepared with good wine makes the dish complete. Doesn't hurt to have a glass of it with dinner either

0 Good Comment? | | Report
from xiaoxin wrote 3 years 41 weeks ago

With a pear shape, you are probably bottom-heavy, prom dressesmeaning your hips, thighs, Cheap prom dressesand bottom are larger than the upper portion of your body. cheap prom dressesChoose prom dresses that flatter the upper half of your body such as a-line,prom dresses empire, or ball gown dresses with a circular halter neckline. Or, a strapless dress might do the trick.

-4 Good Comment? | | Report

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