Miso-Glazed Fish Fillets
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
- 2 tablespoons mirin (Japanese sweet rice cooking wine)
- 2 tablespoons rice wine vinegar (unseasoned)
- 1/3 cup white (shiro) miso
- 2 tablespoons sugar
- Safflower or other neutral-tasting oil, for baking sheets
- 4 skinless black cod fillets (6 ounces each)
Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.
Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.