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Miso-Glazed Mahimahi with Sesame–Sugar Snap Peas
- Serves
4
- Difficulty
Easy
Published 2017
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 2 t
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<
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