Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil. Featured in: Indulging In Miso After The Holiday Feast.
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Serving Size: 1 recipe (1415g) | ||
Recipe Makes: 1 | ||
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Calories: 328 | ||
Calories from Fat: 181 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 419.6mg | 129 % | |
Sodium 4559.6mg | 157 % | |
Potassium 934.7mg | 25 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 15.2g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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