Serves 4 | Prep: 15mins | Total: 20 mins

Calories: 440

Protein: 39g

Carbohydrates: 16g

Fat: 25g


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


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.