Bring the elegance of fine dining to your backyard with our chef-crafted Miso-Marinated Chilean Seabass, grilled to perfection on the Wildfire Ranch Pro Grill. This recipe transforms a simple piece of fish into a bold, umami-rich showstopper using a traditional Japanese marinade of white miso, sake, mirin, and honey. After soaking up flavor for four full days, the seabass hits the grill and caramelizes into a savory-sweet masterpiece with a tender, buttery texture.
Set on charred napa cabbage and finished with crushed seaweed and a squeeze of fresh lime, this dish is a beautiful balance of smoky, tangy, and rich flavors. Whether entertaining guests or treating yourself to an elevated meal, the Wildfire Ranch Pro Grill ensures perfect results every time.
Miso Marinade Overview
Prep Time: 10 minutes
Marinating Time: 4 days
Ingredients
- 2 lbs. Chilean Seabass
- ¼ cup Sake
- ¼ cup Mirin
- ⅓ cup Honey
- ½ cup White Miso Paste
Preparation
Combine and Heat
- In a small saucepan, mix sake, mirin, honey, and miso paste in a small saucepan.
- Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- The mixture should thicken to a caramel-like consistency.
Cool and Marinate
- Let the marinade cool completely.
- Spread it generously over the Chilean seabass fillets (about 2 pounds total).
- Place the fillets in a shallow container, cover, and refrigerate for 4 days.
This long marinating time allows the fish to firm up and absorb the sweet-salty flavors.
Miso Seabass Overview
Total Time: 15-17 minutes
Prep Time: 10 minutes
Servings: 4
Ingredients
- 2 pounds Chilean seabass, marinated (see Miso Marinade above)
- 1 head of napa cabbage, leaves separated
- Beef tallow (or preferred cooking fat) for spraying the cabbage and grates
- Sea salt, to taste
- Crushed dried seaweed (nori or other variety), for garnish
- Lime wedges, for garnish
Preparation
Preheat the Wildfire Grill
- Set the grill to medium heat.
- Allow it to preheat for about 10 minutes.
Prep the Seabass
- Gently wipe off any excess marinade from the fish.
- Spray the grill grates with oil to prevent sticking.
Grill the Seabass
- Place the seabass fillets on the grill.
- Close the lid and cook for 5 minutes per side.
- Expect the skin to darken significantly—this is normal. If desired, remove the skin once it crisps or blackens.
Char the Cabbage
- Increase the temperature of the grill to high.
- Spray or brush the napa cabbage with beef tallow (or oil).
- Grill until the edges are nicely charred and the leaves are slightly wilted.
- Season lightly with sea salt.
Assemble & Serve
- Place the grilled napa cabbage on a serving platter or individual plates.
- Lay the grilled seabass fillet on top.
- Sprinkle with crushed dried seaweed for a salty crunch.
- Serve with a wedge of lime.
