ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Thai Miso Glazed Swordfish

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

bottom navigation bar Terms of Use  Privacy Policy