Miso-Marinated Trout with Lime-Ginger Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
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 |
cooking spray |
1 tablespoon black or white sesame seeds, toasted |
Directions:
1. 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.
2. Preheat broiler.
3. 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.
|
|