Miso and Truffle Glazed Sea Bass Gelson's

Ingredients

• 4 5 ounce pieces sea bass rinsed and patted dry with paper towels
• 3 tablespoons Cold Mountain mellow white miso
• 1/2 cup Hakutsuru sake
• 1/2 cup Kikkoman aji mirin
• 1 tablespoon San j tamari lite 50 less sodium soy sauce
• gallon zippered storage bag
• olive oil cooking spray
• 1 large portobello mushroom stem discarded thinly sliced and cut into 1 inch long pieces
• 1 tablespoon sugar
• 12 ounces organic baby spinach washed but not dried
• 1 tablespoon Roland black truffle oil
• 2 tablespoons French’s fried onions
• 2 green onions thinly sliced