Paleoish Miso Glazed Chilean Sea Bass

1. Start off by making the marinade. Grab a bowl and combine the 1/4 cup white miso, 1/4 cup sake, 1/4 cup mirin, and 2 tbsp monk fruit sugar.  Whisk up until smooth then add to a small sauce pot and get on medium heat.  Let this come to a simmer while you are whisking to break up any miso chunks.  It takes a bit to get this fully combined.  Once it starts to boil, drop heat to low and let this simmer for 30-40 minutes.  Once it has a nice caramel color and thickens, remove and let cool.  You could always let this cool in the refrigerator to speed up the process.
2. Cut your 1 lb of seabass into 3 equal size portions.  Make sure you remove all bones and pat dry. Add to the cooled marinade in a seal proof Tupperware.  Pour marinade over fish and make sure it is covering it.  Let this marinade for 24-36 hours turning the fish every now and then and spooning some of the marinade on top to make sure its covering the fish.
3. Remove the fish from the marinade and wipe off any excess marinade into the bowl with the rest of the marinade.  Season fish with a nice sprinkle of salt. Get a stainless steel or non stick pan on medium low heat.  Once hot, add in a nice drizzle of Avocado oil then add in the fish filets.  Let sear for 2 minutes each side.  Season other side of filets with salt once you flip them. Remove the filets to a small tray with tinfoil.  Brush with some of the glaze (steps below to make glaze) and broil on high with the oven grate toward the second to the top setting.  Broil for 3-6 minutes or until the middle of the filet reads 130 on a thermometer. 

Miso Glaze Steps

1. Add the leftover marinade to a small sauce pot. Let this come to a boil on medium heat then whisk in the ginger, garlic, coconut aminos, coconut aminos, and rice wine vinegar. Continue to stir often and once this boils for a bit, reduce heat to a simmer and let it thicken to a glaze consistency.  Remove once it thickens and strain in a fine mesh strainer into a bowl.  Spoon over the fish and top with chopped scallion.