Cost per serving $0.50 view details
- 1/4 c. chicken broth
- 3 Tbsp. white miso
- 2 Tbsp. rice vinegar
- 2 Tbsp. honey
- 1 Tbsp. Japanese rice wine (sake)
- 2 tsp prepared Chinese-style mustard
- 1 pch freshly-grnd white pepper
- 4 x Marlin steaks, 3/4" thick (1 1/2 to 2 lbs)
- 1 x lemon cut 6 wedges
- Whisk the sauce ingredients together in a small bowl till proportionately blended. Brush one side of the fish steaks with a little sauce and place them sauce-side up on a rack in a foil-lined baking pan, Broil 3 to 4 inches from the heat for 4 min, turn, and brush with a little more sauce. Broil till the center of the fish is just opaque, 3 to 4 more min. Pour the remaining sauce onto a serving platter, place the fish on top of the sauce, and squeeze 2 of the lemon wedges over the fish.. Garnish with the remaining lemon wedges.
- This recipe yields 4 servings.
- Tip: Shredded daikon (white radish) makes a terrific garnish for this dish. Refrigeratethe daikon shreds in ice water for 30 min before serving so they become crisp and crystal white.
- Microwave Method: Place the fish in a shallow microwave-safe casserole, combine the sauce ingredients, and pour the sauce on top of the fish. Cover and cook on high till the center of the fish is just opaque, 7 to 8 min. Let stand 2 min. Serve and garnish as above.
- Comments: Made from soybeans and other grains, miso is packed with protein and is prized by Japanese cooks for its sweet-salty-savory flavor. With fish, I prefer white miso. It is less salty than the darker kinds and blends beautifully in this zippy mustard sauce. Chinese-style fermented soybean sauce is too dark and too salty for this dish.
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|Amount Per Serving||%DV|
|Serving Size 57g|
|Recipe makes 4 servings|
|Calories from Fat 7||10%|
|Total Fat 0.81g||1%|
|Saturated Fat 0.15g||1%|
|Trans Fat 0.0g|
|Total Carbs 13.09g||3%|
|Dietary Fiber 1.0g||3%|