Miso-Crusted
Butterfish
The following recipe is from
"Roy's Fish & Seafood: Recipes from the Pacific Rim," by
chef-restaurateur Roy Yamaguchi.
I
N G R E D I E N T S
Miso Marinade and Butterfish:
1 cup sugar
1¼ cups white miso
½-cup sake
½ cup mirin
4 (6-ounce) butterfish, sablefish, halibut or pompano filets
Lemon-Parsley Sauce:
Juice of one lemon
1 cup beurre blanc
Parsley, finally chopped
Sweet soy drizzle:
1 cup soy sauce
1 cup sugar
Need steamed rice for serving
I N S T R U C T I O N S
Prepare marinade by combining sugar, miso, sake and miron in a saucepan.
Whisk to blend. Bring to a boil over high heat, then decrease the heat
and low and simmer for 45 minutes, stirring occasionally. Remove from
heat, transfer to a shallow dish and let cool completely. Add the
butterfish and refrigerate overnight.
Prepare sauce by stirring lemon juice into the beurre blanc. Toss in
parsley to taste. Set aside and keep warm. To prepare soy drizzle,
combine soy sauce and sugar in a small saucepan. Stir over low heat
until sugar dissolves. Continue to cook for about 15 minutes or until
reduced to 1 cup.
Heat a dry, heavy steel saute pan or skillet over medium heat for 2 to 3
minutes. Remove the fish from the marinade and sear for 3 to 4 minutes
on each side, until opaque throughout. Transfer to warmed plates and
pour the sauce around the fish. Spoon the soy drizzle over the sauce and
serve with rice. (Serves four) |
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