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Grilled Miso-Glazed Sea Bass With Japanese Cucumber Salad

32 faves
Nutrition per serving    (USDA % daily values)
CAL
230
FAT
16%
CHOL
45%
SOD
121%

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Ingredients for 4 servings

4 sea bass fillets, each 4 oz.

1/2 cup plus 2 Tbs. red miso glaze with yuzu

1 large English (hothouse) cucumber, thinly sliced

1/4 daikon radish, peeled and grated

2 green onions, both white and light green portions, thinly sliced diagonally

1/4 cup mirin

1/4 cup rice vinegar

1 Tbs. sugar

2 Tbs. soy sauce

Dash of hot sauce

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