Monkfish In Miso Recipes

MISO-GLAZED FISH

Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

WOK-COOKED MONKFISH WITH SESAME SOY SAUCE

Wok-Cooked Monkfish with Sesame Soy Sauce image

Fish is traditionally eaten on Chinese New Year because the Mandarin word for fish is 'Yu' and during the festival there is a phrase called 'Nian nian you yu', which translates as 'Every year you have abundance' - whether it's wealth, luck, happiness, good health or all of the above! In addition to the usual 'Gong xi fa cai' (wishing good fortune), this is a popular phrase. The Chinese serve the fish whole, as it symbolises unity and 'completeness'. When using fillets, the 'incompleteness' can be compensated for by serving uncut whole wheat noodles (uncut noodles symbolise longevity) with a soy, sesame and spring onion sauce to drizzle over the dish.

Provided by Food Network

Categories main-dish

Time 28m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons groundnut oil
2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets*
4 cloves garlic, crushed and finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium red chile, seeded and finely chopped
4 to 5 tablespoons light soy sauce
2 tablespoons toasted sesame oil
2 spring onions (green), sliced into thin strips
1 tablespoon coarsely chopped fresh cilantro leaves
Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles

Steps:

Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly.
To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using.

BROILED COD WITH SESAME-MISO SAUCE

Broiled Cod With Sesame-Miso Sauce image

Provided by Mark Bittman

Categories dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup sesame seeds
1/4 cup miso, preferably red
2 tablespoons sugar (or 1 tablespoon each sugar and mirin)
1 tablespoon soy sauce, or to taste
1 1/2 to 2 pounds cod, in 1 or 2 fillets, preferably of equal thickness throughout
Extra virgin olive oil or neutral oil like corn or canola, as needed
Pinch cayenne

Steps:

Place oven rack 4 inches or less from heat source. Heat broiler. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle.
Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to 2 days. Stir before serving.)
Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 969 milligrams, Sugar 7 grams

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