I know there are a lot of more exotic, more expensive seafood selections in the world, but for my money I like a piece of simply prepared flakey fish. I'm not particular about what type of fish, but tonight we had an especially delicious variety called butterfish.
J, master of all things from the ocean, remembered that butterfish is great with a miso glaze. We combined two tablespoons of light soy sauce, a teaspoon of rice wine vinegar, a teaspoon of sugar,and a teaspoon of grated ginger to make a simple marinade for the fish. We let the fish sit in it for thirty minutes, and then put the two pieces in the toaster oven at about 200 degrees. Twenty minutes later, we glazed the top with more marinade and turned the toaster to broil for ten minutes. the fish turned out perfect. J had his on a bed of arugula.
I'm not a big arugula fan, so I had mine with cabbage, celery, and carrot slaw instead. We both had fragrant sushi rice and furikake on the side.
J, master of all things from the ocean, remembered that butterfish is great with a miso glaze. We combined two tablespoons of light soy sauce, a teaspoon of rice wine vinegar, a teaspoon of sugar,and a teaspoon of grated ginger to make a simple marinade for the fish. We let the fish sit in it for thirty minutes, and then put the two pieces in the toaster oven at about 200 degrees. Twenty minutes later, we glazed the top with more marinade and turned the toaster to broil for ten minutes. the fish turned out perfect. J had his on a bed of arugula.
I'm not a big arugula fan, so I had mine with cabbage, celery, and carrot slaw instead. We both had fragrant sushi rice and furikake on the side.
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