Red Miso Ginger Sea Bass

by Emily Kemme
sea bass

Corvina is similar to sea bass. Both are mild tasting fish with pink flesh that turns white after cooking. Corvina is one of hundreds of species of Central and South American fish belonging to the Sciaenidae family. Thick and meaty, it’s typically sold as fillets and might be labeled “sea bass.” For example, the Gulf Corvina also goes by the name California Sea Bass. Because it’s a thick fish, it’s good for grilling or pan-frying. Its firmness makes it ideal for ceviche, or you can roast in the oven topped with a flavorful marinade like this one made with red miso paste. In the recipe, miso lends rich umami elements to the spicy ginger and garlic.

According to the American Heart Association, fish is considered to be part of a heart healthy diet because it is rich in omega-3 fatty acids that can reduce blood pressure, inflammation, and other health benefits. Low in saturated fat and high in protein, it’s a smart meal choice. Sea bass is particularly good for providing manganese, phosphorus, and vitamin B-12 to your diet. Roasting fish is also a smart choice to keep fat content low.

Red Miso Ginger Sea Bass Recipe

  • 1 lb corvina or sea bass fillet
  • 2 tablespoons red miso paste
  • 1/2 cup mild oil, like safflower or sesame
  • 1/3 cup rice vinegar
  • 1 inch knob ginger, peeled and minced
  • 4 garlic cloves, thinly sliced

Preheat oven to 400°F.

Whisk marinade ingredients well until emulsified. Salt and pepper to taste.

Prepare an oven-safe dish with cooking spray and place fish so the side of the fillet where the skin was removed is facing downwards. Pour marinade over fish and bake for 25 minutes, or until fish flakes easily with a fork and flesh is white.

Serve with golden fried rice and a steamed green vegetable.

Serves 3.

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