I catered a small dinner party last night and served Miso Glazed Halibut – actually the recipe is for Chilean Sea Bass, though salmon would work well also. I served it with stir fried baby bok choy and Jasmine rice. It was a real crowd pleaser.
Miso Glazed Chilean Sea Bass
1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 Tbs (packed) brown sugar
2 Tbs soy sauce
1 (1/4-inch) piece fresh ginger, minced (about 1 tsp)
4 – 6 oz sea bass fillets (each about 3/4 inch thick)
2 Tbs chopped green onions
2 Tbs chopped fresh basil
Mix first 6 ingredients in shallow glass baking dish or zip lock bag. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.