The glaze is wonderful on almost any fish. Broil or roast until the fish is done and the glaze begins to caramelize and brown. Serve with asparagus drizzled with sesame oil and soy sauce and coconut rice. Find miso paste at a Japanese grocery store or enlightened supermarkets.
1/4 cup light miso paste
1/4 cup sugar
1/4 cup Japanese sake or cooking sherry
1/4 cup Thai basil or sweet basil leaves, torn into small pieces (optional)
Four - to 6-ounce portions swordfish (or Chilean sea bass, halibut, thick white fish)
Minced scallions or chives for garnish
Combine miso paste, sugar (and basil, if used) and wine and refrigerate. This can be done days in advance.
When ready to cook, marinate portions of the fish in the glaze for a few minutes. Then transfer them to a roasting or broiling pan lined with foil. (The sugar burns, and the pan will be hard to clean otherwise.)
Roast in the oven at 425 degrees about 12 to 15 minutes, turning once. The glaze should caramelize on the fish. Or broil about 8 minutes, 4 minutes per side, until the fish is done and the glaze caramelized. Serves 4.
Sunday, April 01, 2001
