Miso Glazed Halibut

Miso Glazed Halibut
The Perfect Punch Of Flavor
Difficulty: Easy
Prep Time: 2 hours, 15 minutes
Cooking Time: 8-10 minutes

Ingredients

4 Halibut Filet, skinless

2 tbsp Miso paste

1 tbsp sugar

1 tbsp vegetable oil + greasing

1/2 tsp sesame oil

1 garlic clove, paste

1/4 tsp ginger, grated

1/4 cup Mirin

1 tbsp Sake

pepper

Cooked Rice

soy sauce for dipping

black sesame seeds for garnish

micro greens for garnish

Cooking Tools

Small mixing bowl

Large ziploc freezer bag

Indoor grill pan 

Directions
Whisk together all the ingredients in the mixing bowl. Place Halibut filet in a freezer bag and pour in the whisked glaze.  Remove as much of the air out of the bag and seal and place in the refrigerator for at least 2 hours.  Remove from bag and prepare grill pan on high heat and grease with some oil. Grill fish for 4 minutes on each side, depending on the thickness of the fish.  Serve with hot cooked rice and soy sauce for dipping.  Garnish with sesame seeds and micro greens.
Serves 4

Tempura Bananas With Miso Caramel Sauce

Tempura Bananas With Miso Caramel Sauce
No Need To Go To A Japanese Restaurant To Get This Dessert!
Difficulty: Easy

Serve With Banana Chocolate Chip Ice Cream

 

Ingredients
2 bananas, medium ripe, cut into 2 inch slices
1 cup flour
1/2 tsp baking soda
2 tbsp cornstarch
1 1/2 cups carbonated water, cold
oil for frying

Directions
In a medium mixing bowl, whisk flour, baking soda, cornstarch and carbonated water.  In a large frying pan, heat oil on medium high heat for flash frying.  Dip bananas in the tempura batter and deep fry for at least 30-45 seconds, Don't over fry, the bananas with start to soften.  Cook  few at a time, so you don't bring the temperature of the oil down.  Place fried bananas on a paper towel lined dish, so the excess oil will drain.  Always take caution when frying with oil, the batter with sometimes splatter!  Serve hot with the Miso Caramel Sauce.
Serves 2

 Miso Caramel Sauce
Ingredients
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 tbsp Miso

Directions
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.  Can refrigerate unused sauce.