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Miso-Marinated Trout with Lime-Ginger Glaze

Yield 4 servings (serving size: 1 trout, about 1 1/2 tablespoons glaze, and 3/4 teaspoon sesame seeds)
The intensely sweet-and-salty flavor of the marinade pairs well with a higher-fat fish such as trout. If you want to substitute tuna steaks, be sure to cook them longer because they're thicker. Steamed rice and stir-fried bok choy or Chinese cabbage make good side dishes.


  • 1/4 cup red miso (soybean paste)
  • 2 tablespoons brown sugar
  • 2 tablespoons mirin (sweet rice wine)
  • 4 (6-ounce) skinless butterfly-cut trout filets
  • 1/3 cup honey
  • 1/3 cup fresh lime juice
  • 2 tablespoons minced peeled fresh ginger
  • Cooking spray
  • 1 tablespoon black or white sesame seeds, toasted

Nutrition Information

  • calories 364
  • caloriesfromfat 26 %
  • fat 10.7 g
  • satfat 1.8 g
  • monofat 3.9 g
  • polyfat 3.9 g
  • protein 30.1 g
  • carbohydrate 36.3 g
  • fiber 0.1 g
  • cholesterol 82 mg
  • iron 2.7 mg
  • sodium 708 mg
  • calcium 91 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl. Brush fish with the miso mixture. Cover and chill 30 minutes. Combine honey, lime juice, and ginger in a small saucepan over medium heat, and bring to a boil. Cook for 10 minutes or until the mixture thinly coats the back of a spoon; set aside.

  2. Preheat broiler.

  3. Place the fish on a broiler rack coated with cooking spray, and broil for 3 minutes on each side or until the fish flakes easily when tested with a fork. Drizzle the honey mixture over the fish. Sprinkle with the toasted sesame seeds.