Saturday, January 30, 2010

Miso-Glazed Monkfish

This is a great marinade for any sort of fish—salmon, cod, catfish, scallops—whatever you like. I used monkfish cheeks (literally the cheeks of monkfish) and it was outstanding. This marinade would probably be good for chicken, pork or beef, too.

¼ cup of each of the following:
Miso paste (white is best, but I used brown and it was great!)

3 tablespoons sugar

     1)   Mix up all the marinade ingredients in a small pot and heat until the miso and sugar dissolve into a smooth consistency. Allow to cool completely before adding to the fish. Stash in the refrigerator for as little as 30 minutes (but up to 6 hours).

  2)   Remove fish from the marinade and roast at 450F (220C) until cooked through—this completely depends on how much fish you are roasting, how thick the fillet is, etc. A general rule of thumb is, in a hot oven roast for 10 minutes per inch thick, so a fillet that is one inch thick at the thickest part would roast for 10 minutes, a 2 inch thick fillet would be 20 minutes, and so on.

Serve with steamed sushi rice and simmered Samphire.

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