Miso Marinated Quail Recipes

PAN-ROASTED MISO-MARINATED SEA BASS

Pan-Roasted Miso-Marinated Sea Bass image

This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.

Provided by MissGleasonSanchezApostolides

Categories World Cuisine Recipes Asian Japanese

Time 4h35m

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup white sugar
1 tablespoon dark corn syrup
1 ½ teaspoons soy sauce
½ cup sake
¼ cup hoisin sauce
¼ cup white miso paste
¼ cup red miso paste
1 ½ teaspoons minced fresh ginger root
1 clove garlic, minced
1 shallot, minced
5 tablespoons canola oil, divided
6 (6 ounce) fillets sea bass

Steps:

Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 25.3 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 1.9 g, Sodium 1106.5 mg, Sugar 16.1 g

SPICE-RUBBED QUAIL

Spice-Rubbed Quail image

Provided by Ruth Cousineau

Categories Game Broil Marinate Lime Quail Spice Fall Molasses Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

8 (4- to 5-ounce) semi-boneless quail
1 teaspoon salt
3/4 teaspoon black pepper
Scant 1/2 teaspoon cayenne
Scant 1/2 teaspoon ground allspice
1/2 cup chicken broth
1/4 cup fresh lime juice
3 tablespoons mild molasses
2 tablespoons finely chopped scallion
1 tablespoon unsalted butter
3 tablespoons olive oil

Steps:

Marinate quail:
Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
Make sauce:
Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
Broil quail:
Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
Serve quail drizzled with sauce.

CITRUS MARINATED QUAIL

Citrus Marinated Quail image

The perfect size for an appetite-whetting first course at supper, the quail also make an elegant lunch.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 14

Ingredients

4 quail, 5 ounces each
1 teaspoon toasted sesame oil
1 teaspoon corn or vegetable oil
Zest and juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons soy sauce
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1 piece (1 inch) fresh ginger, peeled and finely chopped
Salt
1/4 pound soba noodles, or spaghetti
2 tablespoons toasted sesame seeds
2 to 3 cups loosely packed pea shoots or watercress leaves

Steps:

Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.
In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.
Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.
Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.
Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.

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