ALASKAN COD MISOYAKI FISH BURGER
Provided by Food Network
Categories main-dish
Time P2DT45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
- For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
- For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
- For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
- Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
- For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.
CARIBBEAN FISH WITH MANGO SALSA
Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.
Provided by Michaelc
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 5
Number Of Ingredients 23
Steps:
- Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
- In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
- Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
- Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
MISO HONEY GLAZED FISH
Steps:
- Heat the oven to 475 degrees F.
- Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.
MISO-GLAZED FISH FILLETS
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.
- Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.
MANGO-MISO FISH
I've been finding fresh mangoes at my local grocery store often lately, but if you don't have one, use a can of puree or fresh orange juice. If you don't have macadamia nut oil, it's okay to use another nut oil or even olive oil, but realize you will lose some depth of flavor. Vary your meal by changing the lentils: Red lentils will result in a mushier texture, while green lentils will offer a more al dente eating experience. I like to use white or mellow-flavored miso paste, but the strength of miso flavor is really a personal preference.
Yield serves 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F.
- Wipe the inside and lid of a cast-iron Dutch oven with macadamia nut oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and the lentils into the pot and add the liquid. Sprinkle with mint. Place the fish on top.
- In a small bowl, mix the mango, miso, mirin, and sake, then pour over the fish. Lightly season with salt and pepper. Cover with the mushroom and bell pepper slices.
- Arrange the tomato wedges in a layer. Top with the spinach until the pot is full.
- Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 295
- Protein: 27g
- Carbohydrates: 42g
- Fat: 3g
- Cholesterol: 19mg
- Sodium: 406mg
- Fiber: 13g
More about "mango miso fish recipes"
DELICIOUS MANGO SALSA FOR FISH AND MORE - TARA TEASPOON
From tarateaspoon.com
4.8/5 (18)Total Time 35 minsCategory Main CourseCalories 58 per serving
- Mix together the tomatoes, mango, bell pepper, onion, scallions and lime juice. Stir in the cilantro and parsley and season to taste with salt. Set aside.
- Heat broiler to high. Set rack about 6 inches from the heat source. Season fish with a little salt and pepper.
- Place fish on a foil-lined broiler pan and broil for 5 to 8 minutes, depending on the thickness of your fish fillet. It is done when it is opaque all the way through and flakey.Alternatively you can grill or saute your fish.
CRISPY FISH WITH MANGO SALSA RECIPE | LAND O’LAKES
From landolakes.com
SPICY FISH RECIPE WITH MANGO GLAZE | OLIVEMAGAZINE
From olivemagazine.com
EASY PERFECT MAHI MAHI RECIPE | CHEW OUT LOUD
From chewoutloud.com
MISO SALMON RECIPE | KITCHN
From thekitchn.com
10 BEST BAKED FISH WITH MANGO RECIPES | YUMMLY
From yummly.com
A PERFECT MATCH RECIPE: MANGO MISO SALMON WITH CHENIN …
From winespectator.com
MANGO MISO CHICKEN RECIPE - HOME CHEF
From homechef.com
10 ONO FISH RECIPES (GRILLED, STUFFED, BAKED, AND MORE)
From insanelygoodrecipes.com
10 BEST WAHOO RECIPES FROM GRILLED TO SEARED - INSANELY GOOD
From insanelygoodrecipes.com
QUICK AND EASY MISO NOODLE SOUP WITH SALMON | OLIVE & MANGO
From oliveandmango.com
MANGO-MISO FISH - PLAIN.RECIPES
From plain.recipes
MISO-MARINATED FISH | HIKARI MISO
From hikarimiso.com
'MANGO MANGO' MISO SALMON
From amangoparty.com
RECIPES – MANGO MANGO
From amangoparty.com
CRISPY MISO-BUTTER FISH WITH ASPARAGUS RECIPE | BON APPéTIT
From bonappetit.com
SHRIMP AND MANGO SALAD | RECIPELION.COM
From recipelion.com
You'll also love