Grilled Miso-Glazed Chilean Sea Bass with Sesame Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate Chilean sea bass glazed with a savory miso marinade, grilled to perfection and served alongside wilted sesame spinach for an umami-rich seafood entree. This japanese-inspired seafood ready in about 45 minutes pairs (6 oz each) Chilean sea bass fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 10 min Serves 4 Japanese cuisine 360 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar until smooth to create the miso glaze.
  2. Step 2: Pat dry 4 Chilean sea bass fillets and brush both sides generously with the miso glaze. Let marinate in the fridge for 30 minutes.
  3. Step 3: Preheat a grill or grill pan over medium-high heat and lightly oil the grates with 1 tbsp vegetable oil. Grill the sea bass fillets skin-side down for 4-5 minutes until grill marks form and the edges begin to crisp, then flip and grill for an additional 2-3 minutes until cooked through and flaky.
  4. Step 4: While the fish grills, heat 2 tbsp sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 6 cups baby spinach and 1 tbsp soy sauce to the skillet, tossing and cooking for 2-3 minutes until the spinach is wilted but still vibrant.
  6. Step 6: Plate the grilled sea bass atop the sesame spinach and sprinkle with 1 tbsp toasted sesame seeds before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Miso-Glazed Chilean Sea Bass with Sesame Spinach take to make?

Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Miso-Glazed Chilean Sea Bass with Sesame Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Grilled Miso-Glazed Chilean Sea Bass with Sesame Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Miso-Glazed Chilean Sea Bass with Sesame Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Miso-Glazed Chilean Sea Bass with Sesame Spinach?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes