Recipe courtesy of Nina Simonds
Grilled Miso Fish Fillets
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 202
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 74
- Sodium
- 958
Ingredients
2 pounds halibut steaks, about 1-inch thick (to be cut into 6-ounce serving portions)
Miso Marinade:
1/2 cup sweet white miso (shiro miso)
1/3 cup sweetened rice wine (mirin)
1 1/2 tablespoons minced fresh ginger
2 tablespoons minced scallion greens
Directions
- 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.