Best White Miso Marinated Halibut With Shiitake Spinach Sweet Potatoes And Carrot Ginger Sauce Recipes

SOY GLAZED TUNA, WASABI MASHED POTATO, SAKE CARROT GINGER SAUCE

Steps:

• For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
• For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois.
• For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
• Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.

CARROT-MISO DIP

Steps:

• Toss 1 pound carrots (cut into 2-inch pieces) and 1 halved shallot with vegetable oil and kosher salt on a baking sheet. Roast at 425 degrees F until tender, 25 minutes; let cool slightly. Transfer to a food processor; add 1/2 cup water, 1/4 cup white miso paste, 2 tablespoons chopped fresh ginger, 2 chopped scallions,2 tablespoons vegetable oil and 1 tablespoon each rice vinegar and soy sauce. Puree until smooth, then transfer to a bowl and top with sesame seeds and more scallions. Serve with rice crackers.

ROASTED SWEET POTATOES AND WILTED SPINACH

Steps:

• Preheat an oven to 350 degrees F.
• In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

MISO GINGER STEAK SAUCE

Steps:

• Whisk together mirin, miso, vinegar, shoyu, Worcestershire, garlic and ginger in a small bowl.
• Serve whole or sliced steak sprinkled with togarashi (Japanese 7-spice, made with a sprinkle of chili, sesame and nori) and a squeeze of grilled lime. Spoon the miso ginger sauce over sliced meat or pass the bowl at the table.

PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE

Steps:

• Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
• While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
• Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
• Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.

MISO-GLAZED BROILED HALIBUT

Steps:

• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
• Whisk miso, rice wine, and mirin together in a small bowl until smooth.
• Place halibut on the baking sheet and cover with 1/2 the miso mixture.
• Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE

Steps:

• In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
• Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.