Miso-Sake-Glazed Fish Fillets and Steaks

1. 1

   To make the glaze, combine all the ingredients in a medium saucepan and bring to a simmer over moderate heat.

2. 2

   Reduce the heat to low and cook for 5 minutes.

3. 3

   Set aside to cool.

4. 4

   Spread one third of the glaze over the bottom of a glass baking dish.

5. 5

   Arrange the fish in the dish and spread the remaining glaze over the fillets or steaks to coat them completely.

6. 6

   Cover with plastic wrap and refrigerate for at least 12 hours, but no longer than 24 hours.

7. 7

   Bring the fish to room temperature 30 minutes before cooking.

8. 8

   To cook the fish, prepare a fire in a grill or preheat the broiler.

9. 9

   Scrape the glaze from the fish and discard.

10. 10

    Pat the fish dry with paper towels and brush lightly with the olive oil.

11. 11

    Grill or broil 3 inches from the heat for 3 to 4 minutes.

12. 12

    Turn and cook for 2 to 3 minutes longer, or until you feel no resistance when you insert a kitchen fork into the fish.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.