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Miso-Glazed Fish
Isabella

Miso-Glazed Fish

This Miso-Glazed Fish is sweet, savory, and packed with deep umami flavor. A glossy miso-based glaze caramelizes beautifully on tender fish, creating a restaurant-quality dish that’s surprisingly easy to make at home. Elegant enough for entertaining, yet simple enough for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Asian-Inspired, Japanese
Ingredients Method Notes

Ingredients
  

Miso Marinade
  • 0.25 cup mirin-style seasoning (non-alcoholic) or substitute with rice vinegar and sugar
  • 3 tbsp white or yellow miso paste use gluten-free if needed
  • 1 tbsp granulated sugar
  • 2 tsp dark sesame oil
Fish
  • 4 fillets fish fillets (salmon, cod, Arctic char, trout, or mahi-mahi) about 6 oz each, skin-on preferred
  • neutral oil for greasing foil or grill grates

Method
 

  1. In a small saucepan over low heat, combine the mirin-style seasoning, miso paste, and sugar. Whisk gently until smooth and glossy, making sure not to boil. Remove from heat and stir in the sesame oil. Let cool.
  2. Pat the fish fillets dry. Spread the cooled miso marinade evenly over both sides of each fillet. Place in a shallow dish, cover, and refrigerate for at least 2 hours or up to 24 hours.
  3. Preheat the broiler or grill. Line a baking sheet with foil and lightly grease it. Remove fish from the marinade and gently wipe off excess glaze to prevent burning.
  4. Broil or grill the fish about 6 inches from the heat source for 2–3 minutes per side, until caramelized and lightly charred. If needed, finish in a 400°F (200°C) oven for 4–5 minutes until the fish flakes easily.

Notes

For a gluten-free version, use certified gluten-free miso and mirin-style seasoning. Avoid excess glaze on the surface to prevent burning. Freezing is not recommended due to texture changes.