Miso Glaze
- 1/2 c. Miso
- 2 T. Sake
- 1 T. Sugar
Thanks to Jenn, The Leftover Queen and the Foodie BlogRoll for the gift of a subscription to Saveur. In the very first issue I received, there were many exciting recipes and ideas including this one of Miso Glazed Fish, issue No. 118.
To accompany Saveur’s miso glazed fish recipe we prepared an Asian-style slaw with cannellini beans and miso sesame dressing.
Dressing:
- 1 t. Miso (I use Akamiso, red soybean paste)
- 1/4 c. Toasted Sesame Oil
- 1 T. Seasoned Rice Wine Vinegar
- 1 t. Soy Sauce (low-sodium)
- 1 t. Fresh Yuzu (or lemon) Juice
- Black & White Sesame Seeds
- Minced Ginger
Whisk first five ingredients together in a small bowl. Taste, and adjust ingredients to your liking as some miso is more salty than others, you might even want to add a little sugar. Add a pinch of minced ginger and a small amount of sesame seeds for color.
Cannellini Asian Slaw
Miso Sesame Dressing
Cannellini beans are tossed with shredded napa and red cabbage, sliced scallions, shredded carrots, radish sprouts. Tossed with Miso Sesame Dressing.
My Legume Love Affair Contribution: It continues to be one the best monthly events, created by Susan, The Well-Seasoned Cook. This month hosted by Laurie of Mediterranean Cooking in Alaska. Say Laurie, I’ve been reading about the eruption of Mt. Redoubt on the Kenai Peninsula, spent some time there in the ’90’s! Beautiful place indeed! Hope everyone remains safe.
Are you a bean aficionado? Make sure to check out Legume Love!
Fresh swordfish steaks are seasoned with fresh ground pepper then coated with Panko breadcrumbs, sautéed in canola oil until a nice brown crust forms. Flip the swordfish and brown the other side.
Spoon miso glaze on the browned crust and cook briefly under the broiler until the miso glaze is caramelized.
Miso Glazed Swordfish and Cannellini Asian Slaw
My dear dear longtime friend Charlotte and her husband Mark are in So Cal for a few days to visit family and a friend (me).
Charlotte and Mark drove to my town, San Pedro, where we checked out a neat landmark at the Port of Los Angeles: The SS Lane Victory, a WW II cargo ship. Then went back to my house and cooked this miso glazed swordfish, together, like old times.
You see, she and I met as prep cooks in a restaurant called the Ute City Bank in Aspen, Colorado in 1978. (Over 30 years ago, how is that possible?) We became friends, then roommates, cooked together, skied and partied together and then went our separate ways…pursuing our careers and our lives. And we remain forever forever friends. Love you KH (my nickname for her) Charlotte!