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Miso Butterfish

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"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."
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1 d 30 m servings 501
Original recipe yields 6 servings (6 butterfish fillets)


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  1. 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.
  2. Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
  3. 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® 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; 16.2 49.1 34.5 109 1858 Full nutrition

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