What’s not to love about miso, perhaps the perfect condiment? With a deeply salty-sweet flavor, it transforms mere hot water into fragrant, restorative soup in minutes. Try that, ketchup. And whisked together with soy sauce and brown sugar, miso creates a flirty, sticky glaze that adds deceptively rich flavor to quickly grilled fish. Pretty magical stuff.
For this dish, just heat your grill, stir together the glaze, and coat the fish. Choose thick, firm fillets—salmon is a great choice, as is halibut or sea bass. A quick pass over the coals is all it takes for crispy, caramelized edges around a silky interior. Serve over hot rice tossed with a handful of peas. Pretty. Light. Delicious. Ready in 20 minutes. All good.
Photo by Stephanie Meyer
Adapted from CookingLight.com
1/4 c. packed brown sugar
2 Tbsp. soy sauce
2 Tbsp. hot water
2 Tbsp. miso (find it near tofu in the dairy/refrigerated section of grocery stores; red or white both work)
4-6 oz. salmon fillets (or halibut, sea bass…)
Chopped fresh chives for garnish
Heat grill. Combine first four ingredients, stirring until smooth. Spoon over fish. Carefully spray hot grill grate with cooking spray. Grill the fish for a few minutes per side or until fish is just done (just flakes easily; don’t overcook). Sprinkle with chives. (Fish can also be broiled.)