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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