Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Miso-Glazed Fish Fillets
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- #76714
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup sweet white miso paste
3 tablespoons dark brown sugar
1/4 cup mirin (Japanese rice wine)
1/4 cup sake
4 fish steaks or fillets (6 ounce size)*
1 teaspoon olive oil
directions
* such as salmon, sea bass, yellowtail, black cod or bluefish
In a medium saucepan, combine the miso, brown sugar, mirin and sake. Bring to a simmer over moderate heat. Reduce heat to low and cook for 8 minutes, stirring occasionally. Set aside to cool.
Spread one-third of the miso marinade in a glass baking dish just large enough to hold the fish in a single layer. Arrange the fish, skin-side down, and spread the remaining marinade on top to completely coat them. Cover with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
Light a grill or preheat the broiler. Scrape the marinade off the fish and pat the fish dry with paper towels. Discard the marinade.
Brush the fish with olive oil. Grill or broil the fish (8 inches from the heat source for a broiler; 6 inches from the heat for a grill) for about 6 to 8 minutes, turning once, until just cooked through and the fish are glazed and caramelized. You should feel no resistance when you insert a kitchen fork into the fish.
Serve immediately.
added by
borngirly
nutrition data
Nutritional data has not been calculated yet.
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