“Misoyaki Cero Mackerel”

“Misoyaki Cero Mackerel”


2 x 7 oz pieces of Cero Mackerel (substitute with salmon, black cod, butter-fish,tuna, or grouper if not available)
2 cups misoyaki marinade
2 cups lemon ginger tamari butter sauce
3 cups coconut steamed rice
2 cups wilted spinach
2 Tblsp toasted sesame seeds
2 Tblsp minced green onion

Misoyaki Marinade:
2 cups white wine or Japanese sake
½ cup tamari or lite soy sauce
4 oz white miso
4 oz raw organic local honey, agave nectar or brown sugar

1.To make the misoyaki marinade, bring the wine to a low boil for 5 minutes to cook out the alcohol. Reduce to a simmer.
2.Whisk in remaining ingredients until well incorporated.
3.Simmer on low heat for another 10 minutes, stirring occasionally. Allow to cool.
4.Generously marinade fish in misoyaki marinade for 24 hours. (12 hours for salmon as the sugar from the marinade will “cure” the salmon). Simply put the fish in a large zip lock bag, being careful to remove all of the air, this makes for easy clean up.

Cooking the Fish:
You can cook the fish on the grill (weather permitting) or in the broiler
Take a piece of foil and spray it with non-stick spray. Place the fish on the foil and either on the grill or in the broiler, cook for 2-3 minutes on each side. The fish will cook quickly, be careful not to overcook.

  • Ready Time:
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