Name: Grilled Sea Bass with Miso-Mustard Sauce
Yield: Makes 4 servings
Ingredients: 2 teaspoons water; 1 teaspoon prepared Chinese-style hot mustard or Dijon mustard; 1/3 cup white miso (fermented soybean paste)*; 3 tablespoons rice vinegar; 2 tablespoons mirin (sweet Japanese rice wine)**; 4 teaspoons sugar; 1 teaspoon soy sauce; 4 5- to 6-ounce sea bass fillets; 8 green onions, trimmed; Olive oil; Toasted sesame seeds

Image may contain Plant Food Animal Seafood Sea Life Lobster and Seasoning

Grilled Sea Bass with Miso-Mustard Sauce

An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.

Recipe notes

See Related Recipes and Cooking Tips

17 Ways to Make the Most Out of Miso
The secret to extra-savory flavor is in your fridge.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipe notes

17 Ways to Make the Most Out of Miso