I was looking for a new way to prepare haddock and I found an interesting and simple recipe at The Woks Of Life®. It uses the Japanese Miso paste which is fermented soybeans with a few other ingredients, some mirin cooking wine and, well, you get the idea. This recipe is simple and I'll bet it makes very tasty seasoned haddock filets.

I have yet to make this dish. When I do I will report back with results and any needed recipe changes.

Ingredients:

6 to 8 ounce haddock fillet

1 tablespoon of white miso paste

1 tablespoon of mirin

1/2 teaspoon of sesame oil

2 teaspoons of canola oil

Directions:

Make sure your fish is thawed. You can put it in the refrigerator the night before. The morning you want to eat the fish, whisk together the miso, mirin, and sesame oil.

Using a paring knife make a few large hash marks in the fish so the marinade can penetrate. Swish the fillets in the marinade until fully coated. Cover and marinate the fish in the refrigerator for at least 2 hours.

Heat a skillet over medium-high heat for 3 to 4 minutes. Add the canola oil and the fish (it should lightly sizzle). If it is sizzling intensely, reduce the heat.

Cook the fish for 4 minutes. Once you get a golden burnish on one side, flip the fish, and reduce the heat to medium/medium-low to ensure that the marinade doesn’t burn. A little bit of dark caramelization around the edges is okay, but the goal is to avoid burning the miso.

Cook for another 2 to 2 1/2 minutes. The middle should be just cooked and still a little juicy if you check inside the fillet with a fork or a chopstick.

Serve the fish with a grain side dish like rice, and some vegetable side dish, like bok choy stir fry, for an easy dinner!

Enjoy!