Directions: |
Directions:Preheat air fryer to 375°. Brush olive oil all over each fillet of fish and finish with fresh cracked pepper. Spritz the air fryer pan with olive oil and place the fish skin side down. Cook for 12-15 minutes, until the top begins to turn golden brown and the internal temperature has reached 135° .
While the fish is cooking, melt the butter in a small saucepan over medium heat. When the butter has melted, add the miso paste, rice wine vinegar, maple syrup, maple syrup, mirin, and ginger paste. Stir until fully combined, bring to a light boil, and remove the pan from the heat immediately.
When the fish is finished, use a silicone pastry brush (or the back of a spoon) to brush the glaze over the top and sides of the fish. Place it back in the air fryer for 1-2 more minutes at 375°, until the glaze caramelizes. Finish with sliced green onions and/or sesame seeds.
Preheat the oven to 425° F and line a baking sheet with foil lightly sprayed with olive oil. Bake for 20-25 minutes, depending on the thickness of your fish. The internal temperature should be 135° F when the fish is cooked through.
Remove the fish from the oven and preheat the broiler to high. Brush the miso glaze over the fish (top and sides) and place it back in the oven on the top rack. *If your rack is too close to the broiler, move it down a bit, you don't want the fish to touch it!* Cook the fish for 1-2 minutes under the broiler, until it begins to caramelize. Keep a close eye on it because it happens quickly! Finish with sliced green onions and/or sesame seeds. |
This recipe for Chilean Sea Bass-Air Fryer Miso Glazed is from