MISO BUTTERFISH

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Miso Butterfish image

Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.

Provided by DarrenTunstall

Categories     Seafood     Fish

Time P1DT30m

Yield 6

Number Of Ingredients 5

1 cup miso (soybean paste)
1 cup white sugar
¼ cup sake (Japanese rice wine)
¼ cup mirin (Japanese sweet rice wine)
6 (6 ounce) fillets butterfish (black cod)

Steps:

  • Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
  • Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
  • Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 49.1 g, Cholesterol 108.9 mg, Fat 16.2 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 0.5 g, Sodium 1858.2 mg, Sugar 39.8 g

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