Ingredients
- 4 4 Alaska Rockfish fillets (about 4 to 8 oz. each), fresh, thawed or frozen
- 1/3 cup 1/3 cup red miso (fermented soybean paste)*
- 2 Tablespoons 2 Tablespoons dry white wine
- 2 Tablespoons 2 Tablespoons peanut oil
- 1 Tablespoon 1 Tablespoon honey
- 1 Tablespoon 1 Tablespoon minced fresh ginger
- 1 Tablespoon 1 Tablespoon lite soy sauce or tamari
- Juice of one lime, divided
- 1/4 cup 1/4 cup diagonally thin-sliced green onions
- 2 teaspoons 2 teaspoons toasted sesame seeds
Servings:
Units:
Instructions
- Preheat oven to 400F. Rinse any ice glaze from frozen Alaska Rockfish under cold water; pat dry with paper towel.
- In small bowl, blend miso, wine, peanut oil, honey, ginger, soy sauce and 1 tablespoon of the lime juice.
- Place fillets onto spray-coated baking pan. Spoon and spread miso mixture over top and sides of fillets. Roast 12 to 18 minutes for frozen
- rockfish or 6 to 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle fillets with remaining lime juice,
- green onions and sesame seeds before serving.
- *White miso may be substituted for red miso, omitting the remaining lime juice sprinkled on cooked fillets.
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