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Ginger Miso Glazed Chicken or Fish Print Email


Two delicious variations on miso glaze - the first is classic Japanese, the second (Teriyaki Ginger Miso Glaze) is simplified fusion variation. Great on chicken or your favorite fish fillet.

Ginger Miso Glazed Chicken or Fish
1.5-2 lbs boneless chicken breast or fish fillets (salmon, steelhead, char, and almost any other boneless fillet you like)

Ginger Miso Glaze:
½ cup white miso
2-3 TBS fresh grated ginger
2 TBS agave syrup or honey
¼ cup Mirin
2-3 TBS sake
¼ cup seasoned rice vinegar (or increase mirin and sake)

In a small saucepan, combine Ginger Miso Glaze ingredients and simmer to reduce slightly; 10-20%. Cool completely and rub over fish or chicken in a thick layer. Cover with plastic and marinade for at least 30 minutes, or up to 24 hours.

Roast in a preheated 425-degree oven with convection fan on (if available), just until done - about 8-10 minutes. Broil briefly if more browning is desired. Serves 3-5 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Teriyaki Miso Glazed Chicken or Fish
1.5-2 lbs boneless chicken breast or fish fillets (salmon, steelhead, char, and almost any other boneless fillet you like)

Teriyaki Miso Glaze:
½ cup white miso
¼ cup East West Ginger Teriyaki (mild or spicy)

Cut fish into serving sizes - rinse to remove any stray scales, pat dry and keep chilled in a glass casserole with 2-3 inch sides.

Combine miso and teriyaki sauce, blending well - taste and adjust with more teriyaki if desired. Rub over fillets in a thick layer. Cover with plastic and marinade for at least 30 minutes, or up to 24 hours.

Roast in a preheated 425-degree oven with convection fan on (if available), just until done - about 8-10 minutes. Broil briefly if more browning is desired. Serves 3-5 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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