Miso Glazed Rockfish Recipes

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MISO-GLAZED FISH



Miso-Glazed Fish image

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

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

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 ROCKFISH



Miso Glazed Rockfish image

Adapted from Cooking Light, December 2009. The original used salmon, and also included wilted spinach. Use whatever fish you like.

Provided by IngridH

Categories     Weeknight

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon white miso
2 teaspoons mirin
2 teaspoons rice vinegar
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon fresh ginger, grated
12 ounces rockfish fillets
1 teaspoon toasted sesame seeds

Steps:

  • Preheat broiler.
  • Combine first 6 ingredients in a small bowl.
  • Place fish on a foil lined baking sheet.
  • Coat fish with miso mixture.
  • Broil 8 - 10 minutes or until desired degree of doneness.
  • Sprinkle with sesame seeds.

Nutrition Facts : Calories 194.1, Fat 4, SaturatedFat 0.8, Cholesterol 85, Sodium 812.4, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 33.3

MISO GLAZED COD



Miso Glazed Cod image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

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 HONEY GLAZED FISH



Miso Honey Glazed Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

2 tablespoons light or white miso
2 tablespoons honey
4 (6-ounce) black cod or halibut fillets, 3/4 to 1-inch thick

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.

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

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

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

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

MISO GLAZED FISH



Miso Glazed Fish image

This is different from the usual miso, sugar, mirin, sake glaze as it adds egg. You can either broil, grill outside or grill inside using electric fish broiler. This sauce works well with white fish such as cod, sole, butterfish, sablefish or chilean bass.

Provided by Rinshinomori

Categories     Japanese

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

2 -3 slices fish
1/4 cup miso
2 teaspoons sugar
1 tablespoon mirin
1 tablespoon sake
1 egg

Steps:

  • Make the sauce using all the ingredients except fish in a large ceramic bowl big enough to hold the fish and the sauce. Mix well.
  • Place the fish pieces and coat well. Marinate for 1 - 2 hours in a refrigerator.
  • Broil fish for about 5 minutes on each side until sauce bubbles and starting to brown a bit. The length of time it takes to grill/broil depends on the thickness of the fish.

Nutrition Facts : Calories 133.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 105.8, Sodium 1336, Carbohydrate 14.1, Fiber 1.8, Sugar 6.6, Protein 7.2

MISO MAPLE-GLAZED SALMON



Miso Maple-Glazed Salmon image

This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 6

1 ½ tablespoons yellow miso paste
1 ½ tablespoons seasoned rice vinegar
1 ½ tablespoons maple syrup
1 teaspoon hot chili sauce (such as Sriracha®)
1 teaspoon vegetable oil
2 (6 ounce) center-cut salmon fillets, with skin

Steps:

  • Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
  • Brush an oven-ready skillet with vegetable oil.
  • Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
  • Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
  • Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 16 g, Cholesterol 82.5 mg, Fat 19.3 g, Fiber 0.8 g, Protein 30.5 g, SaturatedFat 3.8 g, Sodium 902 mg, Sugar 12 g

MISO-GLAZED SALMON



Miso-Glazed Salmon image

Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen.

Provided by WhatsCookingwithKids

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 2h40m

Yield 4

Number Of Ingredients 7

¼ cup sake
¼ cup miso paste
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce
2 tablespoons brown sugar
4 (6 ounce) salmon fillets
1 tablespoon chopped fresh basil

Steps:

  • Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
  • Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
  • Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.3 g, Cholesterol 82.5 mg, Fat 17.2 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 1173.5 mg, Sugar 13.2 g

MISO-GLAZED COD



Miso-Glazed Cod image

Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 5

4 skinless cod fillets (6 ounces each)
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup white miso paste
1/4 cup sugar
Olive oil

Steps:

  • In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
  • Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.

MISO-GLAZED FISH FILLETS



Miso-Glazed Fish Fillets image

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

2 tablespoons mirin (Japanese sweet rice cooking wine)
2 tablespoons rice wine vinegar (unseasoned)
1/3 cup white (shiro) miso
2 tablespoons sugar
Safflower or other neutral-tasting oil, for baking sheets
4 skinless black cod fillets (6 ounces each)

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.

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Top Asked Questions

How to cook fish in the oven with miso?
Directions. 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.
How to make sushi with miso paste?
Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk.
What is the best fish to cook with miso soup?
I used wild-caught black cod from Alaska, which is rated a “Best Choice” by the Monterey Bay Aquarium Seafood Watch. Prepared in this way, it is absolutely delicious. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat.
How do you cook miso marinated black cod?
Nobu's Miso-Marinated Black Cod Recipe. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop.

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