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We asked Food Republic co-founder Marcus Samuelsson for a grilled bass recipe to kick off Easter weekend, and here's what we got. Most people know Japanese food for its sushi, Kobe beef, and ramen noodles, but just as deserving of international attention is the Japanese approach to grilling fish, which is refreshing in its simplicity.

It’s Good Friday, which means that Catholics turn to fish, since meat is verboten today. We asked Food Republic co-founder Marcus Samuelsson for a grilled bass recipe that would make for an excellent feast to kick off Easter weekend, and here’s what we got. 

Most people know Japanese food for its sushi, Kobe beef, and ramen noodles, but just as deserving of international attention is the Japanese approach to grilling fish, which is refreshing in its simplicity. Rub it with miso and grill it over low heat. Here, I take a page from Japanese cooks and rub bass fillets with just a little bit of sesame and miso, quickly grill them, and serve them with a sour tomato broth to support the fish’s dense, firm texture and meaty flavor.