Miso Glazed Grouper

Miso Glazed Grouper

I recently ordered white miso, bonito flakes and wakame (dried seaweed) from Amazon because Travis loves miso soup so much that he wants me to try to make it. I’m afraid to try it even though I’ve had the ingredients for a couple of weeks now! I’m such a weirdo!

I was browsing recipes yesterday and decided that my first attempt at cooking with miso would be as a glaze on fish.

Miso Glazed Grouper with asparagus

This was so good that I think I might play with some more miso ideas tonight…maybe I’ll finally make that soup!

Miso Glazed Grouper

  • 3 – 5/6 ounce grouper (or cod) fillets
  • 3 tablespoons white miso
  • 2 tablespoons brown sugar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon mirin

Method

  • 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.
  • Paint the glaze all over both sides of the fillets. Marinate for at least 30 minutes, or up to 1 hour.
  • Preheat oven to 375 degrees. Place fish on a foil lined baking tray, set oven to low broil and cook for 4 to 5 minutes, or until top is slightly charred and glaze has caramelized. Set oven to 375 degrees. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
  • If desired, serve with toasted sesame seeds and scallions. I served mine over asparagus that had been cooked with some chopped ginger and garlic.

Recipe slightly adapted from Ellie Krieger

Note: I had less fish than the recipe called for so I cut the quantity of the marinade down.

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