MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso-Glazed Fish
Categories: Seafood, Wine, Herbs
Yield: 4 servings

1/4 c Mirin
1/4 c Sake
3 tb White or yellow miso paste
1 tb Sugar
2 ts Dark sesame oil
4 Salmon, trout, Arctic char,
- mahi mahi or black cod
- fillets; 6 oz ea

Combine the mirin and sake in the smallest saucepan you
have and bring to a boil over high heat. Boil 20
seconds, taking care not to boil off much of the liquid,
then turn the heat to low and stir in the miso and the
sugar. Whisk over medium heat without letting the
mixture boil until the sugar has dissolved. Remove from
the heat and whisk in the sesame oil. Allow to cool.
Transfer to a wide glass or stainless steel bowl or
baking dish.

Pat the fish fillets dry and brush or rub on both sides
with the marinade, then place them in the baking dish
and turn them over a few times in the marinade remaining
in the dish. Cover with plastic wrap and marinate for 2
to 3 hours, or for up to a day.

Light the broiler or prepare a grill. Line a sheet pan
with foil and oil the foil. Tap each fillet against the
sides of the bowl or dish so excess marinade will slide
off. Place skin side up on the baking sheet if broiling.

Place the fish skin side down on the grill, or skin side
up under the broiler, about 6 inches from the heat.
Broil or grill for 2 to 3 minutes on each side, until
the surface browns and blackens in spots. If necessary
(this will depend on the thickness of the fillets)
finish in a 400-|F/205-|C oven, for about 5 minutes, until
the fish is opaque and can be pulled apart easily with a
fork.

By: Martha Rose Shulman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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