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Naples Grande on Wink News

Looking to get away this Summer? Staycation at Naples Grande and feel worlds away from it all, without the hassle of leaving town! There are three great offers to choose from:

Click here to check out our summer events and activities - most of which are open to both hotel guests AND local residents. Including our Bloody Mary Bar at Aura Restaurant on Saturday & Sunday from 9am-12pm with over 50 toppings, rimmers and sauces to choose from!

Need help planning? Call our on-site vacation planners at 844-207-9272 and let them help you plan a relaxing getaway at a great value.


Want to try our "Let's Eat" recipe at home? Below is the recipe for Naples Grande Miso Broiled Seabass

For the Seabass:

  • 10 oz Seabass filet
  • 1 cup of white miso
  • 1/2 cup of maple syrup 
  • 1/4 cup of orange juice
  • 1/4 cup of maple syrup (keep it to use at the end) 

For the miso broth:

  • 1/4 cup of white miso 
  • 2 cups of fish broth
  • 1 spoon of chili paste
  • 1/2 cup of shitakes cut in julians
  • 1/2 cup of soft tofu cut in diced 
  • 1 spoon of cilantro chopped 

For the Coconut rice:

  • 1 cup of jazmin rice
  • 1 cup of water
  • 1 cup of coconut milk
  • salt and pepper 


  • Whisk together the miso, maple syrup, orange juice and oil. Separate mixture in 1/2.
  • Add Seabass to one half of the mixture and marinate overnight
  • When ready to start cooking, boil the rice, coconut milk, water, salt and pepper in a pot. After bringing to a boil, cover and summer for 15 minutes or until rice is cooked to your liking.
  • While rice is cooking, bake the Seabass at 375 degrees F for about 12 minutes
  • To prepare the miso broth, mix the fish broth and chili paste in a pot and let boil for 2 minutes
  • Add shiitake and tofu, cook for 2 more minutes and then add cilantro to taste
  • Mix the remainder of the marinade with 1/4 cup of maple syrup and pour over top of Seabass
  • Broil until the top turns a beautiful golden brown on top
  • To plate your dish - spoon the coconut rice onto a plate or in a bowl. Carefully place the Seabass on top of the rice and slowly add some of the miso broth. For a garnish, you can use chives, radishes or pickled mushrooms.