• NYT E-Z Dinner - 52

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:29:00 2024
    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

    By: Martha Rose Shulman

    Yield: 4 servings

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

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