Miso-Marinated Broiled Fish
- Kid-friendly
- Peanut free
- Low calorie
- Low carb
The miso-paste marinade flavours the fish and makes for a lovely glazed exterior. This recipe works best with thicker firm-fleshed fish fillets or steaks, such as halibut, salmon (especially wild) or swordfish.
Ingredients
- 2/3 cups (150 mL) light or red miso paste
- 1/4 cup (60 mL) sake, dry sherry or Chinese rice wine
- 2 small inner stalks celery with leaves, finely chopped
- 1 tsp (5 mL) grated or julienned gingerroot
- 4 green onions
- 4 fish fillets or steaks ( 1-1/2 lb/750 g)
- Lemon wedges
Preparation
In blender, purée miso, sake, celery and ginger with 1 tbsp (15 mL) water, adding up to 1 tbsp (15 mL) more water if necessary.
Place onions in glass or ceramic dish. Spread miso mixture evenly over fish fillets; place over onions. Cover and refrigerate for at least 6 hours or up to 12 hours.
Scrape marinade off fish and discard. Place fish on greased rack over broiling tray. Broil until top is golden, 6 to 7 minutes. Flip fish and place onions on rack; broil, turning onions once, until golden and fish flakes easily when tested, 6 to 7 minutes. Serve with lemon wedges.
Place onions in glass or ceramic dish. Spread miso mixture evenly over fish fillets; place over onions. Cover and refrigerate for at least 6 hours or up to 12 hours.
Scrape marinade off fish and discard. Place fish on greased rack over broiling tray. Broil until top is golden, 6 to 7 minutes. Flip fish and place onions on rack; broil, turning onions once, until golden and fish flakes easily when tested, 6 to 7 minutes. Serve with lemon wedges.
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