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Miso Glazed Rockfish

Learn how to make Miso Glazed Rockfish with a delicious arugula, fennel and orange salad.
Ingredients
For the fish:
  Rockfish fillets 16 Ounce
  White miso 1 Cup (16 tbs)
  Mirin 1 Cup (16 tbs)
  Brown sugar 2 Tablespoon
  Lemon 1 Medium, juiced
  Soy sauce 2 Tablespoon
  Vegetable oil 2 Tablespoon
For the salad:
  Chives 3 Tablespoon
  Orange 1 Medium (3/4 juiced and the rest for the salad)
  Rice wine vinegar 1 Cup (16 tbs)
  Honey 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Sesame oil 1 Cup (16 tbs)
  Fennel bulb 1 Medium, shave
  Arugula 2 Cup (32 tbs)
  Kosher salt 1 Pinch
  Cracked black pepper 1 Pinch
Directions

GETTING READY:
1. In a bowl, add the miso, mirin, brown sugar, lemon juice and soy sauce and mix together.
2. Pour the mix into a ziplock bag along with the fish fillets and shake and place in the refrigerator to marinade for 30 minutes.

MAKING
3. For the salad: In a bowl whisk together chives, orange juice, vinegar, honey, mustard and sesame oil to make a vinaigrette and set aside.
4. In a separate bowl comine orange segments, fennel and arugula and using a small amount of the vinaigrette, dress the salad.
5. Season with salt and pepper and set aside.
6. For the fish: Remove from the refrigerator and saute the marinated fish in a large hot saute pan with vegetable oil that has reached the smoking point.
7. Turn the heat down to medium-high. The fish will cook for 3 minutes on each side. Once cooked, remove from the heat and set aside.

SERVING:
8. Plate the Miso Glazed Rockfish with a side portion of the orange salad and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Main Dish
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Fish Fillet
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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