This dish was good. Our jaded palates couldn't let us go higher than 3.5 (ok the boy said 4), but it was not only tasty & healthy, but is totally capable of being a stellar dish with a little playing around with it. I have been really busy getting ready for vacation, dealing with a fridge that may or may not be holding temperature, and a big old case of the summer doldrums. Hence, the blog has been neglected. We will be gone for a week starting Tuesday, so I don't foresee a lot of blogging coming up, and I am slacking on this post as well. I didn't want to go out to the store and I needed to use up some things in the fridge. This dish was based on this Miso Glazed Cod Recipe. I'm not even sure if this was where I first found it, but it was the first place to come up with the same recipe. I had all the ingredients on hand except the cod the original recipe called for, but I did have tilapia. I halved the recipe too.
6 (6-ounce) Talapia fillets
1/3 Cup low-sodium blond or white miso
1/4 Cup dark brown sugar
1 Tsp toasted sesame oil
2 Tbl mirin (Japanese cooking wine)
Toasted sesame seeds and scallions for garnish
Rinse fish fillets and pat dry with paper towels. Combine miso, brown
sugar, sesame oil and mirin and stir well until brown sugar is fully
Brush about 2 tablespoons miso glaze on each fish fillet. (the original recipe had us marinate the fish, at this point, but I forgot:) Place fish under broiler for 4 minutes, or until top is slightly charred and glaze has caramelized.
Remove fish from oven and brush with remaining glaze. Turn off oven, and return the fish to the off oven for a minute or two so the additional glaze is hot cooked just a bit
Serve with toasted sesame seeds and scallions.