Miso Glazed White Fish

Hello.  I hope you are enjoying the Memorial Day holiday.  I hate to say "happy" Memorial Day because it is not a happy holiday.  Taking time to remember those who have sacrificed for our country is a solemn occasion.  Mom and I watched the National Memorial Day concert on PBS last night.  They seem to get it right, at least in my mind.  You can find info about the concert here.  I suspect you can find it still running if you are interested. Anyway, I am back with another recipe.  I made this last week with some fish my uncle gave us, that someone had given him. I think it was black bass.  It was a firm, thick white fish.  I cooked it in the oven, glazed with an Asian style marinade with miso.  I got the recipe from Rebecca Katz's The Longevity Kitchen.  It is a great cookbook that I use all the time.  She has a new one, The Healthy Mind Cookbook. I just got it last week and it likes like another winner.  

This glaze has miso in it. The last recipe I posted had miso in the dressing. So now you have two reasons to buy that tub of miso.  This marinade and glaze is sweet and salty at the same time.  So good.  Mom was skeptical of the miso but she really liked it.  This is all really simple.  Mix glaze together, coat fish that is rinsed and dried and let sit for 30 minutes.  Bake uncovered in a moderate oven until it is just starting to flake.  Somewhere between 6 and 12 minutes depending on how thick your fish is.  Zap it under the broiler to brown it. Serve with more of the glaze that has been heated.  (I suggested in the recipe that you think the sauce a little - mine was a little thick as you will see in the photo….) It really is a quick dinner.  We had it with brown rice cooked with adzuki beans and cilantro-lime slaw.  A great summer meal.  I hope you'll try it.  

So not much else to share today.  I am still working on what comes next.  Trying to decide if I should buy a house, find out if I can get a mortgage and how to be my own boss.  I've got the no working thing down but now need to figure out how to have a business.  I am sure it will all come in time.  I am just having to practice patience!  I'll leave you with one more photo from CA.  Have a great week! 

White Fish with Miso-Ginger Glaze

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 10 - 15 minutes

Keywords: bake entree miso fish

Ingredients (4 servings)

  • 1/4 mirin (fermented rice wine)
  • 3 Tbsp light miso (I used chickpea)
  • 3 Tbsp lime juice
  • 1 1/4 tsp grated fresh ginger
  • 1 tsp toasted sesame oil
  • 4 4 ounce fish filets, bones removed (use a firm white fish or salmon)
  • 2 Tbsp chopped cilantro
  • 1 Tbsp sliced green onions


Lightly oil an ovenproof pan that is large enough to hold your pan in a single layer. Set aside. Combine the mirin, miso, lime juice, ginger, sesame oil in a small bowl. Whisk to combine well. If this is really thick add about 1 Tbsp water to make it thin enough to spoon on the fish easily.

Wash fish under cold running water. Pat dry with paper towels. Arrange in a single layer in the oiled pan. Lightly spinkle with a little salt and pepper. Brush 1 Tbsp of miso mixture onto each filet, covering both sides. Set aside extra miso mixture. Cover the fish and refrigerate for 30 minutes.

Position oven racks so one is about 4 inches below the broiler and one is in the middle of the oven. Preheat to 375. Uncover the fish, and bake in the center of the oven for about 6 minutes or until the flesh is opaque and beginning to flake. This make take as much as 10 or 12 minutes if your fish is quite thick. Turn the oven to broil, move the fish to the top rack, and broil for 3 or 4 minutes to brown and caramelize the glaze. Optional to add a little more glaze on top of the fish before broiling.

While the fish is cooking, put the remaining miso mixture into a small saucepan. Add a tablespoon or so of water if it is really thick. (Mine was super thick so I added 2 Tbsp of water.) Heat over low heat until it starts to bubble.

To serve, drizzle miso mixture over filets, and garnish with chopped cilantro and sliced green onions.

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