Miso-glazed artic char

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Yield: 4 Servings       

4 ea. Artic Char fillets, approx. 5-6 oz. each (*you can substitute almost any fish)
1 Tbsp.fresh ginger, chopped
3 Tbsp. Murin
¼ cup good quality sake
3 Tbsp. Tamari (substitute soy sauce)
¼ cup white miso
2 Tbsp. rice vinegar
1 Tbsp. brown sugar
1 Tbsp. vegetable oil

1.  Arrange fish in a shallow glass or stainless steel dish.

2. Combine the ginger, murin, sake, tamari, miso, vinegar and sugar in a blender; puree until smooth. Pour half of the the marinade over fish and marinate in the refrigerator for 2 hours. Since the acid is very low it can be left overnight.

3. Heat a 10” non-stick sauté pan over medium high heat and add the vegetable oil. Remove the fish from the marinade and wipe off any excess. Place the fish in the pan skin-side up and sear until golden brown; about 3 minutes. Turn the fish; brown the other side, cover and remove from the heat. Let stand 5-10 minutes and the fish will continue to steam in its own juices. * Fish can be broiled as well.

4. Drizzle the fish with the reserved miso marinade and serve with braised organic greens, jasmine rice, cilantro and green onions.