Miso Marinated Chilean Sea Bass


  • 4, 10oz Chilean sea bass filets
  • 1 tbsp Jody's Asian Persuasion Rub


  • 3 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 2oz sake
  • 2 tbsp ginger, chopped


  • Prepare the marinade by mixing all the ingredients in a small bowl.
  • Add the sea bass and marinade to a zip-top bag and refrigerate for 4-6 hours, turning the bag every so often to evenly distribute the marinade.  
  • Pre-heat the recteq to 400.
  • Add the sea bass to a grill mat and cook for 16-18 minutes until the fish is cooked (approximately 130℉ internal temperature). 
  • Allow the fish to rest for a few minutes prior to serving.