Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate Chilean sea bass pan-seared and finished with a savory-sweet miso glaze, garnished with fresh scallions for a refined Japanese-inspired seafood dish. This japanese-inspired seafood ready in about 20 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 370 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Japanese cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth.
  2. Step 2: Pat dry 2 (6 oz each) Chilean sea bass fillets and season lightly with salt.
  3. Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and sear for 4 minutes until skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and brush generously with the miso glaze. Cook for an additional 3 minutes, spooning remaining glaze over the fish to form a shiny coating.
  5. Step 5: Remove from heat and transfer to plates. Sprinkle with 3 thinly sliced scallions and 1 tsp toasted sesame seeds.
  6. Step 6: Serve immediately with lemon wedges for a fresh burst of acidity.

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Frequently asked questions

How long does Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions take to make?

Total time is about 20 minutes (10 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 Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions?

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 Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions?

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 Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions?

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.

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