Serves 4 | Prep: 15mins | Total: 20 mins
Calories: 440
Protein: 39g
Carbohydrates: 16g
Fat: 25g
Ingredients:
¼ cup white miso (found in the refrigerated section in most grocery stores)
¼ cup rice vinegar, divided
¼ cup canola oil, divided
4 boneless, skin-on black bass fillets
1 tablespoon soy sauce
1 tablespoon fresh lime juice
½ teaspoon kosher salt
1 head red cabbage, thinly sliced
1 red bell pepper, sliced
1 serrano or jalapeño chile, seeds removed, sliced
¼ cup chopped, roasted, salted peanuts
lime wedges, for serving
Method:
Step 1
Preheat broiler with a rack 6 inches from heat. Whisk together the miso and 2 tablespoons each of the vinegar and oil in a small bowl. Place the fish on a lightly greased rimmed baking sheet. Rub all the sides with the miso mixture; set aside.
Step 2
Whisk together the soy sauce, lime juice, salt, and the remaining 2 tablespoons each of vinegar and oil in a large bowl. Add the cabbage, bell pepper, and chile and toss to coat. Let stand until ready to serve.
Step 3
Broil the fish, skin-side down, until cooked through and beginning to brown, 5 to 6 minutes. Sprinkle the peanuts over the slaw. Serve the fish with the slaw and lime wedges.