A simple and quick recipe, but without much flavor. The glaze was not as powerful as other glazes used in other recipes. The recipe has potential and using the first three ingredients as a foundation and play around with different brands and flavors.
Miso-Glazed Fish
This easy, delicious preparation for meaty swordfish steaks or mahimahi filets is based on an entrée served at the communal-style restaurant of the Manago Hotel, on the Big Island's western shore, where the cooks often use butterfish, a fish named for its silky flesh, which takes well to skillet preparations.
1⁄2 cup miso
2 tbsp. sake
1 tbsp. sugar
4 6 oz. swordfish steaks
or mahimahi filets (about 1" thick)
Freshly ground black pepper,
to taste
1⁄2 cup dried bread crumbs
2 tbsp. canola oil
1 lemon, cut into wedges
1. Place a rack in the middle of the oven; heat to broil. In a small bowl, whisk together the miso, sake, and sugar; set miso sauce aside.
2. Lightly season the fish with pepper. Place the bread crumbs in a small baking dish. Coat the fish on each side with bread crumbs; transfer fish to a plate. Heat the oil in a 12" ovenproof skillet over medium-high heat. Place fish, evenly spaced, in skillet; cook until golden brown, about 5 minutes. Flip and spoon 2 tbsp. miso sauce onto each filet, spreading the sauce over each with the back of a spoon.
3. Transfer the skillet to the oven and broil until miso is golden brown and the fish is cooked through, 5–6 minutes. Divide fish between 4 plates and serve with lemon wedges.
SERVES 4
