As you all know, my husband Bo loves to cook. You can find him in the kitchen every weekend and during vacations whipping up meals and brainstorming new recipes. For him it is both a stress reliever and hobby. This week, while he enjoyed a week off from work, he asked me for any dinner requests since he was hoping to cook each night.
Always a fan of seafood, I requested an Asian seafood dish. Bo bought the ingredients on Sunday, in hopes of cooking an elaborate dish Monday night. Unfortunately, Katie came down with another round of croup which meant the start of our week was focused on comforting her. Instead of an elaborate dish he created this recipe in just minutes and upon tasting it, we both decided that this marinade and the recipe is one of our new favorite dishes.
While he used the glaze on snapper, it could work on almost any fish, especially cod, sea bass or salmon.
Miso Butter Glazed Snapper
Glaze Ingredients
4 tablespoons butter
2.5 tablespoons white miso paste
2 tablespoons honey
1 tablespoon rice wine vinegar
- Soften butter then whisk all ingredients together until well combined.
Fish Marinade
1 cup sake
1 cup mirin
2 tablespoons rice wine vinegar
2 tablespoons grape seed or other neutral oil
- Whisk marinade ingredients together.
- Score snapper on skin side, perpendicular to the filet.
- Place in marinade and refrigerate for 30 minutes – 2 hours.
- Heat enough oil to coat large skillet to medium high heat, place fillets skin side down when oil is hot.
- Press fillets down on pan with spatula to prevent curling.
- Cook for 4-6 minute, until skin crispy.
- Transfer to broiler pan (preheated high) and brush each fillet with 2 tablespoons miso honey butter glaze.
- Place under high broiler until glaze speckled brown in spots, remove and plate then drizzle remaining liquid from broiler pan on top of fish.
- Serve with rice and roasted green beans and sprinkling of sesame seeds.
