Got a nasty piece of fish you don’t know how to handle? Got a good piece of fish that you would like to have stand alone with class? This style of marinade and cooking levels the playing field and can, oddly handle both situations. Its also quick and idiot simple; how cool is that?
I typically use cod for this dish, but the marinade handles fish ranging from mild tilapia to some seriously nasty mackerel. This marinade will work for the fish-shy among you and produce a reliable, lightly seasoned main dish with delicate citrus and floral overtones. The miso browns readily under the broiler and produces a piece of fish with a light tan, chewy outer surface. As the cooking time is short, the fish remains moist beneath the browned exterior. Perfect for eating over a some nice, succulent rice….