Miso-Glazed Mahimahi with Sesame–Sugar Snap Peas

Name: Miso-Glazed Mahimahi with Sesame–Sugar Snap Peas
Yield: Serves 4
Ingredients: ¼ cup (2 oz/60 g) white miso; 2 tablespoons rice vinegar; 1 lb (500 g) sugar snap peas, trimmed; 4 mahimahi fillets (about ⅓ lb/155 g) each; 2 tablespoons firmly packed brown sugar; 1½ teaspoons dark sesame oil; Kosher salt; 1 tablespoon toasted sesame seeds; 2 tablespoons mirin; 2 tablespoons low-sodium soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Several varieties of miso paste are available, including white, yellow, and red. Use white miso for this recipe, as its sweet, mellow taste won’t overpower the fish, which is broiled so that the glaze will caramelize well. You can substitute other types of fish in this dish, such as halibut, swordfish, bass, tuna, or bluefish.

Ingredients

¼ cup (2 oz/60 g) white miso
2 t

Fish course
Pescatarian

Method

In a large bowl, whisk together the miso, mirin, vinegar, soy sauce, and brown sugar. Add the fish and turn to coat. Cover and refrigerate for at least 2 hours or up to 6 hours, turning the fish once.
Position a rack 4–6 inches (10–15<