Looking for a way to mix things up on the grill?
Does your summertime fishing have you wondering for more ways to prepare your fresh catch? Try this slightly sweet, savory, and delicate grilled miso trout. It’s a wonderful accompaniment to a salad or rice bowl, or any other grilling sidekicks you enjoy.
Ingredients:
1 lb. Local Smoke In Chimney’s Rainbow Trout (or substitute any mild fish)
½ cup Miso Master® Organic Mellow White Miso
1 tablespoon Eden® Mirin
1 tablespoon local sake (or substitute for more mirin)
Instructions:
Find a large, long, and shallow container. You will need this to marinate your fish, and you will want the fish to lay flat in the container, side by side. You will need something to keep the marinade airtight, such as plastic wrap. If you don’t want to use plastic wrap, a container with an airtight lid will also work.
In a large mixing bowl, mix together the miso, mirin, and sake. Mix until combined.
Rub your fish with the miso mixture, leaving a layer of the miso mixture.
Set the fish in the pan, skin side down.
Repeat with each fillet, setting the fish next to each other in the pan.
Take any remaining miso mixture and spread it over the fish.
Cover the fish with plastic wrap or bees wrap, sealed tight. If using a container with an airtight lid, close the lid.
Let the fish marinate in the refrigerator overnight, or for 24 hours.
Once the fish is marinated, scrape off the excess miso mixture before grilling.
Grill on each side for 5 minutes, or until the edges and skin get crispy.
Serve immediately and enjoy.
-Delaney Blomstrom
