Recipe courtesy of Clean Eating

Shiro, or sweet-white miso, is the sweetest and lowest in sodium of all the miso paste varieties. Made from rice, soybeans, sea salt and koji (cooked rice and/or soya beans that have been inoculated with a fermentation culture, then incubated for about 45 hours – the secret to good miso), this miso paste will not overpower the striped bass. Unlike many miso marinades, CE‘s version is relatively low in sodium and sugar.

Ingredients

   Marinade:

• 2 bags green tea
• 2 tbsp shiro miso paste
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• Juice 1/2 lemon
• 1 tbsp agave nectar
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh basil, chopped
• 1/8 tsp sesame oil

   Fish:

• 4 striped bass fillets, skin and pin-bones removed (about 4 to 6 oz each)
• Sea salt and fresh ground black pepper, to taste
• 1/4 tsp sesame seeds

Directions

Make Ahead:

1. Prepare marinade: Bring 2/3 cup water to a boil in a small saucepan over high heat, remove from heat, add tea bags and steep for 8 minutes, uncovered. Remove tea bags and discard. Whisk miso paste into tea until combined thoroughly. Allow to cool slightly and whisk in remaining marinade ingredients. Cover loosely and refrigerate until cooled completely.
2. Place fish fillets into a resealable bag and pour in cooled marinade. Seal bag, removing excess air and lay flat on a small baking tray. Place into freezer until ready to use. Marinated fish may be frozen for about 4 months.

Day of:

1. Remove marinated fish from freezer and place into fridge overnight, or in the morning for evening usage. Once defrosted, fish will keep refrigerated for about 24 hours.
2.  Preheat oven to 400°F.
3. Remove fillets from marinade and place onto a parchment–lined baking dish or small tray, then spoon marinade over each fillet. Season with salt and pepper, to taste, and place into oven.
4. Bake, uncovered, for 12 minutes or until fish is cooked through and flakes easily when pierced gently with a fork.
5. Serve immediately with a bit of pan liquids drizzled over each fillet and a sprinkling of sesame seeds.

Tip: You don’t have to stick to striped bass in this recipe. Use the freshest white fish you can find – tilapia, halibut and black cod are all excellent substitutions.