- Browned butter garlic spinach fettucini
- Bitter green salad (wilted dandelion greens) with homemade meyer lemon blue cheese dressing
- Maple Miso Glazed Seabass
You’ll see miso glazed fish or chicken at a lot of fancy restaurants. The fact of the matter is that this is very, very easy to make at home. I threw in some maple syrup for a more unique flavor.
To make the glaze:
- 4 tbsp white miso
- 1/3 to 1/2 cup maple syrup
- 1/4 cup mirin
- 2 tsp fresh finely grated ginger
- 1 1/2 cups of water
Blend miso paste with water. Add to pot along with all the rest of the ingredients. Bring to a boil then reduce the heat. Stir frequently. Let reduce until it becomes a somewhat thick gravy-like consistency. It should probably take about 15 minutes.
Take your (fresh or well defrosted) fish, add a little butter or vegetable oil to a frying pan, sear it on both sides (lightly browned). Turn down the heat to medium. Baste one side with the miso maple glaze, flip that glazed side face down on the pan, then glaze the other side. Let the fish cook 2-5 minutes on each side. The miso glaze should not burn, just turn a darker brown. When you push on the fish with a fork, it should push back and be firm.