Miso-Yaki Sea Bass

• 1/4 cup sugar
• 2 tablespoons mirin (sweet Japanese rice wine)
• 2 tablespoons white miso (fermented soybean paste)
• 2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed
• 1 1/2 tablespoons vegetable oil, divided
• Kosher salt, freshly ground pepper
• 4 cups mixed salad greens
• 1 tablespoon balsamic vinegar

1. Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.
2. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.
3. Meanwhile, heat remaining 1/2 tablespoons oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.
4. Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.

sugar, mirin, white miso, skinon, vegetable oil, kosher salt, mixed salad greens, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/miso-yaki-sea-bass-51154800 (may not work)