Miso rock fish

With rockfish season over. It reminds me of a dish I made after eating the miso salmon dish at Cheesecake Factory.

Miso-Glazed Rockfish

Ingredients:
   •   4 rockfish fillets
   •   3 tbsp miso paste
   •   2 tbsp soy sauce
   •   2 tbsp mirin
   •   1 tbsp honey or maple syrup
   •   1 tbsp rice vinegar
   •   1 tbsp sesame oil
   •   2 garlic cloves, minced
   •   1-inch ginger, grated
   •   Vegetable oil for cooking

Instructions:
   1.   Mix miso paste, soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
   2.   Coat the fish with the marinade in a dish or bag. Let it sit in the fridge for 30 min (or longer if you can).
   3.   Preheat oven to 375°F. Heat oil in a pan on medium-high and sear the fish for 2-3 min on one side.
   4.   Put the pan in the oven and bake for 6-8 min until fish is cooked through.
   5.   Heat leftover marinade in a small pan until it thickens a bit.

Ate before I had a chance for pics! Sorry!

That sounds pretty good.
My simple go-to for RF and salmonids is a soy/brown sugar/garlic/ginger sauce - baked at 375 in the toaster oven. Occasionally I'll add Mirin or vinegar.
I just use powdered garlic and ginger for quick lunches or solo meals, but it is definitely better with the fresh stuff.
I will have to look into the Miso paste to up my game.

https://youtube.com/shorts/4iEkDBmD0As?feature=shared

That sounds yummy! 

My son caught a nice trout yesterday, and we experimented a little.

His inspiration was Orange Chicken... So we found a recipe for orange sauce, and and whipped some up. Then we sliced out trout fillets into medallions, seasoned with salt, pepper, and garlic, and pan seared on medium high heat until just cooked through.  Plated the fish over rice, spoon some orange sauce on top, served alongside some stir fried broccoli. Good stuff!

delicious! love Miso

With rockfish season over. It reminds me of a dish I made after eating the miso salmon dish at Cheesecake Factory.

Miso-Glazed Rockfish

Ingredients:
   •   4 rockfish fillets
   •   3 tbsp miso paste
   •   2 tbsp soy sauce
   •   2 tbsp mirin
   •   1 tbsp honey or maple syrup
   •   1 tbsp rice vinegar
   •   1 tbsp sesame oil
   •   2 garlic cloves, minced
   •   1-inch ginger, grated
   •   Vegetable oil for cooking

Instructions:
   1.   Mix miso paste, soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
   2.   Coat the fish with the marinade in a dish or bag. Let it sit in the fridge for 30 min (or longer if you can).
   3.   Preheat oven to 375°F. Heat oil in a pan on medium-high and sear the fish for 2-3 min on one side.
   4.   Put the pan in the oven and bake for 6-8 min until fish is cooked through.
   5.   Heat leftover marinade in a small pan until it thickens a bit.

Ate before I had a chance for pics! Sorry!

This works great with Halibut and Lingcod too!! Black Cod if you can get it (originally the NYT Recipe's choice fish too! https://cooking.nytimes.com/recipes/6450-black-cod-broiled-with-miso)

Very close to Misoyaki Butterfish.   Great Hawaiian dish.

Tried the recipe- slightly modified on halibut, with a side of overcooked greens. Didn’t have any Mirin on hand so put in a dash of Cognac