ISO: ISO help with miso glazed sea bass

[cyalexa]

I splurged on a piece of Chilean sea bass at WF yesterday and want to try a miso glaze. The recipes I've looked at use the broiler. The portion I have is fairly thick and I'm wondering if I will have to flip it or perhaps start it in a hot saute pan or cast iron skillet then finish under the broiler or maybe in a very hot oven. What do you think?

 

[florisandy]

Perhaps you could follow what I did with thick ahi tuna steaks

You may just have to cook a minute or two more in a nonstick skillet at reduced heat and tent.

See Image link for actual recipe that I made

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=63269

http://www.epicurious.com/recipes/food/views/Pan-Seared-Tuna-with-Ginger-Miso-and-Cilantro-Sauce-5208