Recipes Seafood Fish Misoyaki 2.7 (3) 3 Reviews 1 Photo Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice. Recipe by Angela Wolery-Garcia Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 15 mins Cook Time: 1 hrs 15 mins Additional Time: 8 hrs 30 mins Total Time: 10 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients Miso Marinade: 1 ¼ cups white miso 1 cup white sugar ½ cup sake ½ cup mirin (Japanese sweet wine) 4 (6 ounce) fillets butterfish (black cod) Beurre Blanc: 2 ½ teaspoons chopped shallot 1 bay leaf 4 whole black peppercorns 7 teaspoons white wine vinegar 3 ½ teaspoons dry white wine 7 teaspoons heavy whipping cream 1 cup butter, cut into 1/2-inch pieces Lemon Sauce: lemon, juiced 1 teaspoon chopped fresh parsley, or to taste Sweet Soy Sauce: 1 cup soy sauce 1 cup white sugar Directions Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight. Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley. Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes. Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish. Editor's note: The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 1392 Calories 68g Fat 141g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1392 % Daily Value * Total Fat 68g 87% Saturated Fat 32g 161% Cholesterol 243mg 81% Sodium 7293mg 317% Total Carbohydrate 141g 51% Dietary Fiber 6g 20% Total Sugars 118g Protein 44g Vitamin C 6mg 31% Calcium 128mg 10% Iron 5mg 26% Potassium 1010mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved