Miso-Glazed Sea Bass

• 1/3 cup sake (Japanese rice wine)
• 1/3 cup mirin (sweet Japanese rice wine)
• 1/3 cup miso (fermented soybean paste)
• 3 tablespoons brown sugar, packed (more or less according to your taste)
• 2 tablespoons soy sauce
• 4 -6 ounces sea bass fillets (may substitute salmon or tuna)
• 2 tablespoons green onions, chopped
• 2 tablespoons fresh basil, chopped

1. Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
2. Add fish; turn to coat with marinade.
3. Cover and refrigerate at least 2 hours and up to 6 hours.
4. Preheat broiler.
5. Place fish on rimmed baking sheet.
6. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
7. Transfer to individual dinner plates.
8. Sprinkle with green onions and basil; serve.

sake, mirin, miso, brown sugar, soy sauce, bass, green onions, fresh basil

Taken from www.food.com/recipe/miso-glazed-sea-bass-203324 (may not work)