Grilled Miso-Glazed Fish Filets and Steaks | Recipes | The Splendid Table | from American Public Media
This miso-based marinade produces spectacular results with fatty or oily fish such as salmon, sea bass, yellow tail, black cod, blue fish, and pompano. It cures the flesh slightly and permeates it with a delicate flavor. Grilling caramelizes and glazes the surface, leaving the flesh succulent. Plan to marinate the fish at least 12 hours before cooking. If you don't have sake, use a total of 1/2 cup mirin.
For the Miso Glaze
1 cup sweet white miso paste
3 tablespoons dark brown sugar
1/4 cup mirin (Japanese rice wine)
1/4 cup sake
To make the glaze, combine all the ingredients in a medium saucepan and bring to a simmer over moderate heat. Reduce heat to low and cook 3 minutes, stirring occasionally. Set aside to cool.
You can prepare the glaze up to 2 months ahead and refrigerate it.