One of my favorite farmer’s market buys this fall was a tub of red miso, which I’d heard a lot about but not eaten much outside of miso soup from takeout Asian places. It’s turned out to be one of the most easy to use ingredients in my fridge; you can literally just add water and make a sauce for almost anything with it. This dish was close to that easy and ended up being kind of a mashup of the miso chicken wings and glazed salmon that I’ve made previously.
Using a dense, meaty fish like mahi or tuna means that it will stand up to heat well and you can cook it quickly. For this dinner, I made a sweet and salty glaze with miso and mirin first, then marinated the fish in it while the oven preheated to 500. Once your oven is preheated, I let it pull double-duty and cooked the cauliflower pictured above. With some salt and olive oil, you’ve got a respectable side dish.
Once I was ready to go with the fish, I blackened it for a few minutes in a smoking-hot skillet and then put it in the oven with the rest of the glaze for another five. Voila, I had dinner in about 45 minutes, and for most of that time I wasn’t doing anything. I highly recommend getting some miso so your dinners can be this easy too.
1 6-8 oz. mahi mahi steak (or tuna or similarly meaty fish)
1/4 cup red miso
3 tablespoons mirin (or sake, or water with a little honey)
1/8 teaspoon cayenne pepper
1 clove garlic, smashed
1 tablespoon vegetable oil
- Whisk together miso, mirin and cayenne pepper until the miso has thinned out to a thick liquid. Add smashed garlic clove and pour the mixture into a nonreactive dish or ziploc bag. Let stand on counter for 30 minutes or so, or if your fish is chilled, until it comes to room temperature.
- Heat oven to 500 degrees. Heat an oven-proof pan over medium-high heat until very hot. Remove the fish from the marinade and place it in the pan, searing it until blackened, about 2-3 minutes per side. After you’ve flipped it, pour the remaining marinade/glaze over the fish.
- Place the skillet in the oven for another 5 minutes or so, just until a sharp knife meets no resistance when inserted into the thickest part of the fish.