Miso-Marinated Trout With Lime-Ginger Glaze

The intensely sweet-and-salty flavor of the marinade pairs well with a higher-fat fish such as trout. If you want to substitute tuna steaks, be sure to cook them longer because they're thicker. Steamed rice and stir-fried bok choy or Chinese cabbage make good side dishes.

1/4 cup red miso (soybean paste)
2 tablespoons brown sugar
2 tablespoons mirin (sweet rice wine)
4 (6-ounce) skinless butterfly-cut trout fillets
1/3 cup honey
1/3 cup fresh lime juice
2 tablespoons minced peeled fresh ginger
Cooking spray
1 tablespoon black or white sesame seeds, toasted

1. Combine first 3 ingredients in a small bowl. Brush fish with the miso mixture. Cover and chill 30 minutes. Combine honey, lime juice, and ginger in a small saucepan over medium heat, and bring to a boil. Cook for 10 minutes or until the mixture thinly coats the back of a spoon; set aside.

2. Preheat broiler.

3. Place the fish on a broiler rack coated with cooking spray, and broil for 3 minutes on each side or until the fish flakes easily when tested with a fork. Drizzle the honey mixture over the fish. Sprinkle with the toasted sesame seeds. Yield: 4 servings (serving size: 1 trout, about 1 1/2 tablespoons glaze, and 3/4 teaspoon sesame seeds).

Jean Patterson has written for Veggie Life, the Los Angeles Times, and other publications.

"No-Miss Miso"
Copyright 2001 by Jean Patterson.
Originally published in Cooking Light, March 2001.
All rights reserved. For reprint information, contact Jean Patterson.