A miso-infused glaze is a handy condiment that lends rich and satisfying flavor to fish, vegetables and tofu. Miso is a paste made from soybeans that are fermented with salt and a koji starter (kojikin). It’s a complete source of protein and is rich in vitamins, minerals and antioxidants, while its fermentation process promotes the growth of probiotics.
In addition to its notable health benefits, miso has an appealing savory, salty-sweet quality, known as umami, which is a powerful flavor enhancer. Miso is not limited to glazes. Add it to butter, cream sauces, mayonnaise and dressings for extra umami flavor, or stir a final dollop into soups, mashed potatoes, even pasta.
It also adds a wonderful salty note to cookies and sweets. Note that miso is very salty, so moderate the amount of salt (or soy) you may include in any recipe with miso. Miso is available in different varieties: white, yellow and red.
The darker the color, the stronger the flavor. When using it with a mild white fish, such as a halibut, use a lighter miso. Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe.
Miso Glazed Halibut Active time: 20 minutes Total time: 20 minutes, plus marinating time Yield: Serves 4 Ingredients: Marinade: 3 tablespoons white miso 2 tablespoons mirin 1 tablespoon low-sodium soy sauce or tamari 1 tablespoon unseasoned rice vinegar 1 teaspoon toasted sesame oil 4 center-cut halibut fillets, each about 6 ounces Chopped scallions for garn.
