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
1 tablespoon black or white sesame seeds, toasted
How to Make It
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.
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.
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Really, really good. I used some rainbow trout fillets. Kept it simple and served with some brown rice and stir fried veggies. I'm already looking forward to making more recipes with miso paste (especially since I have a good amount left - but at least it keeps in the fridge forever). The glaze is delicious although it must be kept warm because it does almost solidify. Overall two thumbs up, I'll make again.
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