I am not a big fan of fish. I love deep fried fish and chips, and I love to eat halibut in restaurants, but I am just a little wary of the fish we get around here, in the centre of the country, and I don't always love the texture and flavour of frozen fish.
But it is so healthy, I try to work it into our diet as regularly as possible. Now that I've tried it with a miso glaze, I think we'll have it more often. A delicious, easy preparation with very flavourful results.
Miso paste is made from fermented soybeans. It gives a rich, earthy, umami flavour to this dish.
One of my biggest challenges in cooking is to always be conscious of the balance in a dish. Often I'll taste something I've made and know something's missing but I just can't put my finger on it. This dish is a perfect example of balanced ingredients. The miso adds that earthy, rich umami flavour as does soy sauce, sugar adds sweetness and rice vinegar ads acid. Plus a dash of cayenne pepper for spice.
Combine all the marinade ingredients, plus oil in a blender or food processor and blend until smooth.
Place the fish on foil because the sugar in the marinade will get toasty and a little burnt to be honest.
Brush the marinade onto the fish and place in a 400 degree oven for 10 minutes, then broil just until the top begins to brown.
I served this with a basmati and wild rice mixture and squash with kale.
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