Miso Butterfish

Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.

By DarrenTunstall

Gallery

Recipe Summary

cook:
20 mins
additional:
1 day
total:
1 day 30 mins
prep:
10 mins
Servings:
6
Yield:
6 butterfish fillets
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.

    Advertisement

  • Remove fillets from the marinade and shake off excess. Discard the remaining marinade.

  • Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.

Cook's Notes:

I like to use miso that does not contain MSG, and a good nonstick pan, preferably Anolon(R) cookware, for true gourmet cooking.

Drink sake while preparing and eating. Don't drive drunk. Stay home. Bottoms up!

Nutrition Facts

Per Serving:
501 calories; protein 34.5g; carbohydrates 49.1g; fat 16.2g; cholesterol 108.9mg; sodium 1858.2mg. Full Nutrition
Advertisement
© Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 05/17/2022