Miso Glazes

Add a new dimension to any baked fish with miso glazes

Miso, the fermented soybean paste, makes the perfect ingredient for fish glazes. Almost any type of fish can benefit: salmon, cod, halibut, tilapia, and swordfish, to name a few. While typical glazes contain sugars - either granulated or brown - you can also enjoy a reduced carb version, which we have listed below.

While miso has increased in popularity, other ingredients in some glaze recipes may still be limited in your region. Asian markets - local or on-line - will be able to provide not only the miso, but also mirin (a sweet rice wine). Try the local liquor retailer for sake (or substitute sherry, preferably not the cooking kind).

Basic Sweet Miso Glaze (for 4 fillets)

½ cup white miso
¼ cup dry sake (or sherry)
3 Tablespoons mirin
3 Tablespoons brown sugar
2 Tablespoons water
1 Tablespoon rice vinegar

Whisk all ingredients and place the mix in a dish sized to hold the fish. Add choice of fish (4 fillets) and marinate for half an hour. Cover a baking sheet with aluminum foil and coat with cooking spray. Arrange fish on foil. Set oven to broil and place fish on top oven rack. Allow to heat until glaze bubbles and begins to brown. Reduce oven temp to 425 degrees and place fish on bottom oven rack. Continue cooking until the flesh flakes and is done.

Place marinade in a small saucepan and bring to boil. Reduce to a simmer and let cook until fish are done. Use as a topping.

Reduced carb suggestions:

Instead of sugar, replace with:
-1 Tablespoon low sodium soy sauce
-1 Tablespoons freshly grated gingerroot
-6-8 drops Tabasco (or any hot pepper sauce)

Additional ingredient suggestions:

-1 teaspoon Thai red chili paste
-1 clove garlic, minced
-1 Tablespoon sesame oil
-2 green onions, thinly sliced
-1/2 cup beer

Miso glazes can also be enjoyed with chicken. Try grilling either - but remember that sugars will burn easily. If grilling, be sure to cook the marinade if used for basting. Better yet, reserve some before adding the marinating fish to prevent bacterial growth.