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Miso-Marinated Broiled Fish |
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| General Category : Main Course |
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| Food Group : Vegetables, Fish |
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| Preparation Method : Broil |
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| The miso-paste marinade flavours the fish and makes for a lovely glazed exterior. This recipe works best with thicker firm-fleshed fish fillets or steaks, such as halibut, salmon (especially wild) or swordfish. For a really nice combo, serve the fish with our Spicy Stir-Fried Squash and Beans. (see recipe link at bottom of page) |
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Ingredients
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2/3 cup (150 mL) light or red miso paste |
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1/4 cup (60 mL) sake, dry sherry or Chinese rice wine |
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2 small inner stalks celery with leaves, finely chopped |
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1 tsp (5 mL) grated or julienned gingerroot |
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4 green onions |
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4 fish fillets or steaks ( 1-1/2 lb/750 g) |
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Lemon wedges |
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Preparation
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In blender, purée miso, sake, celery and ginger with 1 tbsp (15 mL) water, adding up to 1 tbsp (15 mL) more water if necessary.
Place onions in glass or ceramic dish. Spread miso mixture evenly over fish fillets; place over onions. Cover and refrigerate for at least 6 hours or up to 12 hours.
Scrape marinade off fish and discard. Place fish on greased rack over broiling tray. Broil until top is golden, 6 to 7 minutes. Flip fish and place onions on rack; broil, turning onions once, until golden and fish flakes easily when tested, 6 to 7 minutes. Serve with lemon wedges.
Makes 4 servings.
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Nutritional information
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Per serving: about 198 cal, 36 g pro, 4 g total fat (1 g sat. fat), 2 g carb, 0 g fibre, 54 mg chol, 260 mg sodium. % RDI: 8% calcium, 11% iron, 7% vit A, 5% vit C, 10% folate.
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Source
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Homemakers Magazine: November 2004
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