2 Chilean sea bass fillet (6-oz.)
3 tablespoons white miso
2 tablespoons mirin
3 tablespoons Tequila Bonita
Salt & pepper to taste
Mix the white miso, mirin, Tequila Bonita, salt, and pepper in a bowl. Put half of the mixture on the bottom of an air-tight container; place fish on top. Then, slather the fish in the remaining mixture. Marinate for at least 2 hours. Preheat oven to 400F. Remove the marinade from the fish completely. Place the fish on baking pan lined with parchment paper or aluminum foil. Do not leave Miso on the fish or it’ll be burnt easily. Bake the fish until the edges are browned and the inside is cooked through, about 15-20 minutes. You can also broil the fish for the last 2-3 minutes to get nice brown color on top. Serve immediately.
Santa Margherita Pinot Grigio
Well-structured and sophisticated, this elegant white wine has a strong international following. It boasts a fresh, clean fragrance that is followed by a crisp flavor with hints of citrus fruits.