Plank Grilled Miso Sea Bass
April 29, 2014
Grilling with untreated wood planks has become extremely popular in recent years and it’s not hard to see why. Not only does the plank provide protection from the direct heat and flames of the grill — perfect for more delicate proteins such as fish and shellfish — it imparts a deep smoky flavor that compliments virtually every dish. Today, we’re plank cooking one of my favorite fishes, sea bass, that has been marinated in a miso and brown sugar mixture that pairs perfectly with the sweet smoke provided by the preferred maple wood plank used in this recipe.
4 Chilean sea bass filets (approximately 6oz. each)
1 cup sweet wine (shiro) miso
3 tbsp. brown sugar
¼ cup sake
¼ cup mirin
2 tsp. olive oil
Special tools required
1 untreated wood grilling plank (I prefer maple wood for this recipe)
Prepare grill for medium heat cooking. Combine miso, brown sugar, sake and mirin in a small saucepan and heat for 10 minutes until the ingredients are fully combined. Remove the marinade from the grill and allow it to cool completely. Place sea bass in a large Glad zip top bag, add the marinade, and refrigerate for 4-6 hours. As the fish marinates, immerse the wood plank in water and allow it to soak for at least 1 hour.
Prepare the grill for medium-high heat cooking (approximately 400 degrees). Place the plank on the grill and let it heat up for 5 minutes until it begins to lightly smoke. As the plank heats up, remove the fish from the marinade and pat the filets dry with paper towels. Place the fish on top of the grilling plank, brush with olive oil, and cover the grill.
Allow the fish to grill for approximately 10 minutes until the thickest part of the fish flakes easily. Remove the fish from the grill and serve immediately.
- Clint Cantwell, Grilling.com Editor