| Yield: | 6 servings |
Ingredients
- 2 pounds halibut steaks, about 1-inch thick (to be cut into 6-ounce serving portions)
- 1/2 cup sweet white miso (shiro miso)
- 1/3 cup sweetened rice wine (mirin)
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons minced scallion greens
Instructions
- Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
- Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
- Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 202 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 74 mg |
| Sodium | 958 mg |
| Serving Size | 1 of 6 servings |
| Calories | 202 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 74 mg |
| Sodium | 958 mg |
Reviews
We tried it with Sea Bass, and it was wonderful. Also, don’t limit yourself to White Miso. I found a brown Miso paste that tasted great and didnt change the color of the fish at all.
We liked this recipe okay, a little too miso-y for our taste. We didn’t use the recommended fish, though, so it could very well have effected the outcome. Not bad, but I have other marinades I prefer.