Tip: If you love fish like we love fish, you probably already do this. If you’re just beginning to explore fish in your diet, find a source you trust and don’t hesitate to ask questions to learn more about the varieties available – where did it come from? is it wild or farmed? how was it caught? has it been frozen? have you (fishmonger) prepared or eaten it? when/how did it get here? can I smell it? 😉 Being in the center of the U.S., we’re not exactly close to an ocean, but we’re fortunate to have a couple of stores that source “local-ish” lake fish as well as overnighting the ocean varieties. Do what works best for you and reap the health benefits and deliciousness of fish.
2 Tbsp white miso (fermented soybean paste)
2 Tbsp mirin (can sub any not-too-dry white wine like Riesling)
1 Tbsp unseasoned rice vinegar
2 Tbsp reduced-sodium, naturally fermented soy sauce (don’t use the cheap stuff)
1-2 Tbsp minced green onions
1 Tbsp grated fresh ginger
1 tsp toasted sesame oil (again, get the good stuff)
2 lake trout fillets (or substitute your favorite fish)
Salt and freshly ground pepper
In a small bowl, whisk together miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil. Place fish fillets in a glass baking dish; cover with the marinade, turning to coat. Leave skin side up in the dish; cover and refrigerate to marinate for 30 minutes.
Heat oven to broil and position a rack about 4-6 inches below the heat in your oven.* Remove the fish from the marinade and place on a baking sheet or broiler pan; season lightly with salt and pepper; discard the marinade. Broil the fillets, skinless side down, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the trout over and continue broiling for 3 to 4 minutes or to your desired doneness. The fillets should be firm and opaque at the thickest part (don’t overcook or it may become dry). Garnish with scallion curls and serve with mixed roasted vegetables and brown rice or your favorite side dishes.
*This fish is also delicious grilled when that is an option…it was a bit cold for us to fire up our charcoal grill last night. 🙂