A miso-infused glaze is a handy condiment that lends rich and satisfying flavor to fish, vegetables and tofu. Miso is a paste made from soybeans that are fermented with salt and a koji starter (kojikin). It’s a complete source of protein and is rich in vitamins, minerals and antioxidants, while its fermentation process promotes the growth of probiotics. In addition to its notable health benefits, miso has an appealing savory, salty-sweet quality, known as umami, which is a powerful flavor enhancer.
Miso is not limited to glazes. Add it to butter, cream sauces, mayonnaise and dressings for extra umami flavor, or stir a final dollop into soups, mashed potatoes — even pasta. It also adds a wonderful salty note to cookies and sweets. Note that miso is very salty, so moderate the amount of salt (or soy) you may include in any recipe with miso.
Miso is available in different varieties: white, yellow and red. The darker the color, the stronger the flavor. When using it with a mild white fish, such as a halibut, use a lighter miso. Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe.
Miso Glazed Halibut
Serves 4
INGREDIENTS
4 center-cut halibut fillets, each about 6 ounces
Chopped scallions for garnish
Toasted sesame seeds for sprinkling
Marinade:
3 tablespoons white miso
2 tablespoons mirin
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
DIRECTIONS
Whisk the marinade ingredients in a small bowl. Arrange the fish in one layer in a glass container. Pour the marinade over the fish and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).
Line a rimmed baking sheet with foil. Wipe off all but a thin layer of marinade from the fish.
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Arrange the fish skin-side down on the baking sheet. Broil no closer than 6 inches under the broiler element until the top is deep golden brown and the fish is cooked through, 6 to 8 minutes, depending on thickness of the fish. Keep an eye on the fish, as the sugars in the glaze may begin to burn. If this happens, transfer the baking sheet to a lower rack in the oven.
Serve garnished with the chopped scallions and toasted sesame seeds.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.
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