Pan-Seared Sea Bass with Miso Butter from The Capital Grille features tender, flaky sea bass fillets seared to golden perfection, topped with a rich, umami-packed miso butter sauce, and garnished with fresh herbs for a luscious, savory finish.
Equipments
- Frying pan or skillet
- Fish spatula
- Mixing bowl
- Whisk
- Small saucepan
- Spoon
- Knife
- Cutting board
- Plate (for serving)
Ingredients
- 4 (6-oz) sea bass fillets
- Salt
- Black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter (room temperature)
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- Fresh chives (for garnish)
Sea bass fillets should be fresh and evenly sized, around 6 ounces each, to ensure uniform cooking. Using white miso paste is crucial for achieving the authentic umami flavor in the miso butter sauce, while mirin and sake add subtle sweetness and depth. Unsalted butter at room temperature blends more easily with the miso and other seasonings, creating a smooth, rich topping. Season your fillets simply with salt and black pepper before searing in vegetable oil for a crispy crust without overpowering the delicate fish. Your Pan-Seared Sea Bass with Miso Butter copycat menu will capture the signature savory and silky finish found at The Capital Grille.
Instructions
- Pat sea bass fillets dry with paper towels.
- Season both sides of the fillets with salt and black pepper.
- Heat frying pan or skillet over medium-high heat; add vegetable oil.
- Place sea bass fillets in pan skin-side down.
- Sear fillets for 3-4 minutes, pressing gently to ensure even contact.
- Flip fillets and cook another 2-3 minutes until fish is cooked through and golden.
- Transfer fillets to a plate; set aside.
- In a small saucepan on low heat, melt unsalted butter.
- Whisk in white miso paste, mirin, sake, soy sauce, lemon juice, and sugar until smooth.
- Spoon miso butter sauce over each sea bass fillet.
- Garnish with freshly chopped chives.
- Serve immediately.
Substitution
Pan-Seared Sea Bass with Miso Butter from The Capital Grille copycat menu delivers a luxurious dining experience with its flaky sea bass fillets and umami-rich miso butter sauce. If sea bass is unavailable, you can substitute it with other firm white fish like cod or halibut to achieve a similar texture and flavor. When selecting miso paste, white miso is preferred for its mild sweetness, but red miso can be used if you prefer a stronger taste. To maintain the silky texture of the butter sauce, ensure the butter is room temperature before whisking in the miso paste and other seasonings. Your searing technique is key; using a fish spatula helps flip the delicate fillets without breaking them, preserving the presentation.
Tips
Patting your sea bass fillets dry is crucial to achieving a crispy skin when searing. Use a fish spatula to gently press fillets, ensuring they maintain full contact with the hot pan for even browning. Melt your butter slowly over low heat to prevent curdling while whisking in miso paste and seasonings for a smooth sauce. Spoon the miso butter generously over cooked fillets and garnish with fresh chives for optimal flavor and presentation.
Nutritions
Pan-Seared Sea Bass with Miso Butter offers a delicious source of lean protein, essential omega-3 fatty acids, and vital vitamins such as B12 and D found in sea bass. The miso butter sauce contributes probiotics and antioxidants from fermented miso paste along with healthy fats from unsalted butter, enhancing heart and gut health. Low in calories and rich in micronutrients, this dish supports muscle repair and immune functions. Your experience benefits from nutrient-dense ingredients that promote overall wellness with every savory bite.
Storage
Store leftover pan-seared sea bass with miso butter in an airtight container in the refrigerator within two hours of cooking to maintain freshness and prevent bacterial growth. Place the sea bass fillets and miso butter sauce separately if possible to preserve texture and flavor; reheat gently in a skillet over low heat to avoid drying out the fish. Your meal will stay fresh for up to 2 days under these storage conditions.
Variation or Alternatives
You can substitute black cod or halibut for sea bass to accommodate different flavor preferences or availability while maintaining a firm texture ideal for pan-searing. For a dairy-free variation, try using olive oil or coconut oil infused with miso paste instead of butter to create a similar umami richness without lactose. Consider grilling the fillets instead of pan-searing for a smoky depth and a slightly crispier skin, enhancing the overall flavor profile. To intensify the sauce, add a small amount of grated ginger or garlic during the whisking process for a subtle aromatic kick.
Allergies
Your Pan-Seared Sea Bass with Miso Butter may pose allergy risks for individuals sensitive to fish, soy, and gluten. The dish contains sea bass, soy-based ingredients like miso paste, soy sauce, and mirin, which often includes gluten. People with seafood, soy, or gluten allergies should exercise caution or seek alternatives.
Why this recipe?
Pan-Seared Sea Bass with Miso Butter from The Capital Grille is celebrated for its perfectly crispy skin and tender, flaky texture enhanced by the umami-rich miso butter sauce. The combination of fresh sea bass and savory miso butter creates a balanced flavor profile that appeals to seafood lovers seeking a gourmet dining experience. Making the copycat version allows you to enjoy this restaurant-quality dish at home, customizing ingredients and seasoning to suit your taste. Your homemade creation offers both the satisfaction of culinary craftsmanship and a cost-effective alternative to dining out.