Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad

Directions

1. 1
   Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.Preheat an electric panini press to high heat according to the manufacturer'sinstructions.
2. 2
   Remove the fish from the marinade.
3. 3
   Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce.
4. 4
   Add to the cucumber salad and toss to combine.
5. 5
   Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter.
6. 6
   Serve immediately with the cucumber salad.
7. 7
   Serves 4.