Ingredients:

  • 2 large Branzino fillets (6 oz each), skin-on and scaled
  • 1 tsp Sea salt
  • 3 tbsp White Miso (Shiro Miso)
  • 1 tbsp Mirin
  • 1 tbsp Rice wine vinegar
  • 1 tsp Grated fresh ginger
  • 1 tsp Garlic paste
  • 1 tbsp Honey
  • 1 tsp Toasted sesame oil

Instructions:

  1. Pat the branzino fillets bone-dry with paper towels. Sprinkle a pinch of sea salt on the flesh side to draw out excess moisture. Let sit for 5 minutes, then pat dry once more.
  2. In a small glass mixing bowl, whisk together the white miso, mirin, rice wine vinegar, grated ginger, garlic paste, honey, and toasted sesame oil until the glaze is smooth.
  3. Place the fish in a shallow ceramic dish and coat thoroughly with the miso glaze. Marinate for 40 minutes in the refrigerator.
  4. Adjust your oven rack to the top position (4–5 inches from heat) and preheat the broiler to high.
  5. Place the marinated fillets skin-side down on a baking sheet lined with parchment paper.
  6. Broil for 6–8 minutes, watching closely until the glaze bubbles and develops deep brown caramelized spots. Serve immediately.