MISO BUTTERFISH

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

Time P1DT30m

Yield 6

Number Of Ingredients 5

Ingredients

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