Yellowtail Fish with Miso Marinade and Grilled Maitake
Enhance buri (yellowtail / Japanese amberjack) with the rich umami flavors of miso and tangy lemon.
Servings
2
Prep Time:
30 min.
Roast for:
20 min.
Good For:
Lunches
Introduction
Yellowtail Fish with Miso Marinade and Grilled Maitake
Another attempt to eat more seafood in our house, this time with buri (Japanese amberjack or yellowtail). Buri is found in abundance at our local market during this season (May) and while it tends to get quite dry when baked / cooked, my miso marinade softens it up. The maitake mushrooms are a delicious side and absorb the marinade really well too!
Ingredients
- Buri (Japanese amberjack / yellowtail), 2 cuts
- Olive oil, 3 tbsp.
- White miso paste, 2 tbsp.
- Lemon juice, 1/2 cut
- White wine, 1/2 tbsp.
- Maitake (hen-of-the-woods) mushrooms, a bunch
- Edamame (optional)
- Parsley, a sprig
Mix miso, olive oil, freshly squeezed lemon juice and white wine well.
Marinate your buri fish in this mixture and refrigerate for at least 30 minutes.
Preheat your oven to 200C.
Line your baking tray with foil and line up your fish (make sure they don’t overlap).
Drizzle the remaining marinade over the maitake mushrooms.
Roast buri and mushrooms for 20 minutes.
Top with optional edamame beans and parsley!
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