MISO GLAZED HALIBUT
I've adapted this from Elizabeth Andoh's wonderful book Washuko. I love the flavors in Japanese food, and how simple most of the recipes are. This one is no exception; beautiful fresh fish, miso, mirin and sake. That's it.
Provided by IngridH
Categories Halibut
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture.
- Combine the miso, mirin and sake in a small bowl, mixing until well combined.
- Pread the miso mixture on all sides of the fish (except the skin side) and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave), you could refrigerate for up to an hour.
- Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source.
- When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.
Nutrition Facts : Calories 217.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 102.9, Sodium 627.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.8, Protein 40.1
MISO-GLAZED BROILED HALIBUT
This is also good with cod, or any mild white fish. Serve with lime wedges.
Provided by Allyson
Categories World Cuisine Recipes Asian
Time 22m
Yield 4
Number Of Ingredients 6
Steps:
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
- Whisk miso, rice wine, and mirin together in a small bowl until smooth.
- Place halibut on the baking sheet and cover with 1/2 the miso mixture.
- Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 7.8 g, Cholesterol 54.4 mg, Fat 6.1 g, Fiber 1.2 g, Protein 37.9 g, SaturatedFat 0.9 g, Sodium 732.7 mg, Sugar 3.4 g
MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
MISO-GLAZED FISH FILLETS
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.
- Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Provided by Amanda Hesser
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
- Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 1 gram, TransFat 0 grams
MISO-GLAZED HALIBUT
Great flavors! I like this different-tasting fish for dinner guests, because it's familiar enough but slightly exotic. Prep timer is marinating time. The original recipe called for 1 cup of miso, but that seemed like a lot, especially since it's scraped off before cooking. See what you think.
Provided by fluffernutter
Categories Halibut
Time 12h8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the miso, sake, mirin and sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 2 minutes, stirring. Cool completely.
- Spread some of the miso marinade in a glass baking dish. Add the halibut fillets, then spread with remaining marinade. Refrigerate for 12 to 24 hours.
- Scrape the marinade from the fish and pat dry. Brush with the oil and grill for about 8 minutes until fish flakes easily.
Nutrition Facts : Calories 583.2, Fat 14.8, SaturatedFat 2.3, Cholesterol 130.4, Sodium 1593.3, Carbohydrate 14.1, Fiber 1.9, Sugar 5.7, Protein 89
GRILLED MISO FISH FILLETS
Steps:
- Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
- Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
- Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.
MISO HONEY GLAZED FISH
Steps:
- Heat the oven to 475 degrees F.
- Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Make and share this Nina Simonds's Broiled Halibut With Miso Glaze recipe from Food.com.
Provided by Brookelynne26
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
- Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns.
Nutrition Facts : Calories 309, Fat 6.6, SaturatedFat 1, Cholesterol 81.4, Sodium 663.8, Carbohydrate 4.2, Fiber 0.8, Sugar 0.9, Protein 54.6
BROILED HALIBUT WITH MISO GLAZE
Make and share this Broiled Halibut With Miso Glaze recipe from Food.com.
Provided by sammos
Categories Halibut
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler. Line a heavy baking sheet with aluminum foil. Lightly oil foal or coat with nonstick spray and set aside.
- Place halibut on prepared baaking sheet and brush tops with half the miso glaze. Broil 3-4 inches from the flame until golden brown (4-5 minutes).
- Turn over, brush with remaining glaze. Sprinckle sesame seeds on topa nd broil until fish is opaque in the center (3-4 minutes).
- Serve with lime wedges and pickled ginger.
Nutrition Facts : Calories 252, Fat 6.1, SaturatedFat 0.9, Cholesterol 54.4, Sodium 766, Carbohydrate 7.6, Fiber 1.6, Sugar 1.4, Protein 38
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