adwred
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Miso-Marinated FishThis is very slightly carby, but not really enough to keep me from eating it, as it's delicious! Warning, it's got free glutamates in it, if you're sensitive to MSG.
2/3 cup red or light miso
1/4 cup sake or dry sherry or rice wine
2 inner young stalks celery with leaves
1 tsp grated fresh gingerroot
4 nice thick (6-oz) filets of firm fish, such as salmon, halibut or my personal favourite, black cod (a.k.a. sablefish)
4 whole green onions
In a blender, puree the miso, sherry, celery, ginger and a tablespoon or two of water until smooth. Smear all over the fish and lay on top of the green onions in a glass dish - pour any leftover marinade over top. Cover and marinate in the fridge for at least 6 hours, or up to 12. Don't do overnight - fish doesn't marinate well for more than 12 hours, as it starts to break down the texture.
Scrape the marinade off the fish and discard. Place fish on the grill or on a rack on a broiler pan and broil for about 6 minutes until golden. Turn over and place the green onions next to the fish and continue grilling/broiling for another 6 minutes or so, turning the onions once, until the fish is golden on the other side and the onions are slightly charred. Serve the fish with the onions (if you eat veg - otherwise skip the onions).
If you can get it, try the sablefish - it's the most delicious buttery fish in the world and heads and tails better than anything else. Really fresh good halibut or bass is also pretty phenomenal.
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