Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil. Featured in: Indulging In Miso After The Holiday Feast.
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|Serving Size: 1 recipe (1415g)|
|Recipe Makes: 1|
|Calories from Fat: 181 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 419.6mg||129 %|
|Sodium 4559.6mg||157 %|
|Potassium 934.7mg||25 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 15.2g|
|Protein 13.1g||19 %|
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Calories per serving: 328
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