Grilled White Fish with Miso Butter
Delicate white fish fillets kissed by flames and finished with a rich, umami-forward miso butter. A simple Japanese-fusion dish that feels restaurant-quality on the plate.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 4 fillets white fish fillets (cod, halibut, or sea bass)
- 2 tbsp extra-virgin olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp white miso paste
- 4 tbsp unsalted butter
- 1 tbsp sake or dry white wine
- 1 tbsp mirin
- 1 tbsp fresh lemon juice
- 2 stalks scallions, thinly sliced
- 1 tsp sesame seeds
Instructions
- 1
Make the miso butter: In a small bowl, whisk together the white miso paste, softened butter, sake, mirin, and lemon juice until smooth and fully combined. Set aside at room temperature.
- 2
Prepare the fish: Pat the white fish fillets dry with paper towels, then brush both sides lightly with olive oil. Season generously with kosher salt and black pepper on both sides, about 2 minutes before grilling.
- 3
Heat your grill to medium-high heat (about 400°F). Oil the grates well using a folded paper towel dipped in oil to prevent sticking.
- 4
Grill the fish: Place the fillets on the grill, skin-side up if skin is attached, and cook for 4-5 minutes without moving them. You should see light char marks forming on the bottom.
- 5
Flip the fillets carefully using a thin spatula and grill the other side for 3-4 minutes until the fish is opaque throughout and flakes easily when gently pressed with a fork. Internal temperature should reach 145°F.
- 6
Transfer the grilled fish to a warm serving plate. Top each fillet generously with a spoonful of the miso butter, which will begin to melt into the warm fish.
- 7
Garnish immediately with sliced scallions and sesame seeds, then serve warm. The residual heat will help the miso butter coat the fish beautifully.
Tools you’ll need
- Grill (charcoal or gas)
- Small mixing bowl
- Whisk
- Thin fish spatula
- Paper towels
- Instant-read thermometer
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