MISO GLAZED FISH
I love venturing out and trying fish recipes with different fish. Here, I took this amazing recipe and tweaked it a little bit for the grouper. It came out amazing. I marinated the fish for a few hours, removed it from the marinade and padded it slightly. Cut the fish into 2” cubes and seared on high heat on a cast iron pan. Serve with a little rice and crispy garlic broccoli.
Here is the revised version of the recipe:
1/4 cup soy sauce
1/4 cup chili oil
1 tablespoon fresh grated ginger
3 tablespoon yellow miso
2 teaspoon’s sesame oil
1 1/4 lb. grouper (salmon, halibut, or cod would be amazing)
Mix soy sauce, chili oil, ginger, miso, and sesame oil vigorously in a bowl. (or use a hand mixer)
Pat fish dry and place in a bowl or dish deep enough for it to marinate.
Pour in marinade and refrigerate for 2-4 hours (turn fish every hour to coat well each side)
To cook, heat a cast iron pan on high heat and coat with a little olive oil.
Sear fish for approximately 3-4 minutes on each side. Careful to not overcook.
While fish is cooking, take the leftover marinade and simmer in a saucepan/copper pan bring to a boil, and simmer for 5 minutes.
When fish is done, place on a platter and pour sauté reduction on top.