Best 11 Miso Butterfish Recipes

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Welcome to the world of culinary delight! In this article, we will take you on a gastronomic journey to discover the best recipe for cooking the delectable dish, "Miso Butterfish." This unique and flavorful dish combines the richness of miso paste with the delicate texture of butterfish, resulting in a symphony of taste that will tantalize your palate. Whether you are a seasoned chef or a novice cook, we have carefully curated a selection of recipes that are sure to satisfy your craving for a delectable and unforgettable meal. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

MISOYAKI BUTTERFISH



Misoyaki Butterfish image

Misoyaki Butterfish is a classic Hawaii recipe (you can even buy it at Costco Hawaii!) It's call butterfish, because the texture is rich and buttery. Just marinate black cod fillets in this miso marinade, then cook in the oven.

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time P1DT20m

Number Of Ingredients 5

Four black cod fillets (6-8 ounces each)
½ cup mirin
½ cup sake
1 cup sugar
1 cup white miso

Steps:

  • Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low.
  • Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely.
  • Wash and pat dry the black cod fillets (make sure it is completely dry). Place all four filets into a large Ziploc bag. Pour the cooled marinade over the fish. Seal the bag and marinate in the refrigerator for 1-3 days.
  • When you're ready to eat, wipe (do not rinse) excess marinade from the fish. Cook in the oven at 450F for 5-8 minutes. Then broil for 1-2 minutes, until the top is deeply caramelized and golden.
  • Eat with rice! Enjoy ^_^

GRILLED BUTTERFISH



Grilled Butterfish image

Butterfish are aptly named; they're smooth and buttery with fine flaky white flesh and have very little fat. They're easy to eat whole, since they have relatively few bones. If you can't find butterfish, use pompano or mackerel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

Eight 6- to 8-ounce whole butterfish, or pompano or mackerel
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Parsley sprigs, for garnish

Steps:

  • Prepare a stove-top griddle or outdoor grill with the rack set 1 inch above the coals. Allow the grill to get very hot.
  • Meanwhile, brush the butterfish with the olive oil and season with salt and pepper. Grill the butterfish about 3 minutes per side, until the fish just begins to flake. Arrange 2 butterfish on each of 4 dinner plates, garnish with the parsley, and serve.

MISOYAKI



Misoyaki image

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

Provided by Angela Wolery-Garcia

Categories     Seafood     Fish

Time 10h

Yield 4

Number Of Ingredients 16

1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1 bay leaf
4 whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

Steps:

  • Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
  • Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  • Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  • Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g

MISO BUTTER



Miso Butter image

Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).

Provided by Mark Bittman

Categories     condiments

Time 10m

Yield 4 to 8 servings.

Number Of Ingredients 3

4 tablespoons (1/2 stick) butter, at room temperature
2 tablespoons miso
Freshly ground pepper (optional).

Steps:

  • Cream the butter and miso together with a fork, adding black pepper if you like.
  • Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 0 grams, TransFat 0 grams

MISO BUTTER



Miso Butter image

This flavorful compound butter is fantastic brushed onto fish, chicken, chops, eggplant, you name it. It's also delicious tossed with pasta and fresh herbs (clams would be a great addition here as well).

Provided by Martha Stewart

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 2

1 stick unsalted butter, room temperature
2 tablespoons white miso

Steps:

  • Mash together butter and miso in a bowl until smooth and combined. Miso butter can be refrigerated, covered, up to 2 weeks before serving.

MISO-GLAZED FISH



Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

MISO BUTTERFISH



Miso Butterfish image

Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.

Provided by DarrenTunstall

Categories     Seafood     Fish

Time P1DT30m

Yield 6

Number Of Ingredients 5

1 cup miso (soybean paste)
1 cup white sugar
¼ cup sake (Japanese rice wine)
¼ cup mirin (Japanese sweet rice wine)
6 (6 ounce) fillets butterfish (black cod)

Steps:

  • Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
  • Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
  • Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 49.1 g, Cholesterol 108.9 mg, Fat 16.2 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 0.5 g, Sodium 1858.2 mg, Sugar 39.8 g

MISO BUTTER ROASTED CHICKEN



Miso Butter Roasted Chicken image

I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 11

1 pound medium fresh mushrooms
1 pound baby red potatoes
1 pound fresh Brussels sprouts, halved
6 garlic cloves, minced
1 tablespoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 roasting chicken (5 to 6 pounds)
1/4 cup butter, softened
1/4 cup white miso paste

Steps:

  • Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.

MISO FISH CHOWDER



Miso Fish Chowder image

This twist on New England clam chowder features a lighter broth that gets its depth from caramelized miso and smoky bacon, and its briny seafood flavor from bottled clam juice. New potatoes are in season during summer months and have tender, thin skins, but peeled Yukon Golds are a great alternative. To ensure flaky, tender fish, it is gently poached in the broth during the last five minutes of cooking. For a meatless chowder, simply omit the bacon and add a few pinches of smoked paprika in its place.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon neutral oil, such as safflower or canola
4 ounces bacon (3 to 4 slices), sliced crosswise into ¼-inch pieces
2 tablespoons unsalted butter
1 leek, white and light green parts, thinly sliced crosswise
1 celery stalk, diced
Kosher salt (such as Diamond Crystal) and black pepper
1/4 cup white miso
2 (8-ounce) bottles clam juice
1 pound small new potatoes, quartered
1 thyme sprig
1/2 cup heavy cream
1/2 cup thinly sliced scallions
1 1/2 pounds center-cut cod, or other flaky white fish, cut into 1 ½-inch chunks
Crusty bread or oyster crackers, for serving

Steps:

  • In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  • Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.
  • Divide chowder in bowls and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.

MISOYAKI BUTTERFISH



Misoyaki Butterfish image

A dear friend of mine sent me this recipe ... one of my favorites. Misoyaki butterfish combines the Japanese flavors of sake and miso. Butterfish which is also known as black cod, deep sea cod, sablefish, gindara and snowfish may be found fresh or sometimes flash frozen. I use the Hawaiian Miso & Soy Company brand soybean paste. I haven't tried it yet with the ginger ... next time : )

Provided by marisk

Categories     Japanese

Time P3DT30m

Yield 1 fillet

Number Of Ingredients 7

6 ounces fillet butterfish, skin intact
1 tablespoon vegetable oil
1/3 cup sake (Japanese rice wine)
1/3 cup mirin (Sweet Japanese rice wine)
1 cup granulated sugar (to taste)
1 cup white miso
grated ginger (optional, to taste)

Steps:

  • Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
  • To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
  • Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
  • **72 hours later** Remove your filet from the Ziploc® bag.
  • Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
  • Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
  • NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.

MISO-BUTTERED SUCCOTASH



Miso-Buttered Succotash image

The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 teaspoons canola oil
1 small red onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, drained
1-1/2 cups frozen shelled edamame, thawed
1/2 medium sweet red pepper, chopped (about 1/2 cup)
2 tablespoons unsalted butter, softened
1 teaspoon white miso paste
3 green onions, thinly sliced
Coarsely ground pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.

Tips:

  • Choose the right fish: Choose a firm-fleshed fish like black cod or halibut. White fish like cod or tilapia can also be used, but they may be more delicate.
  • Marinate the fish: Marinating the fish in a mixture of miso, mirin, sake, and sugar will help to infuse it with flavor and moisture.
  • Cook the fish over medium heat: Cooking the fish over medium heat will help to prevent it from overcooking and becoming dry.
  • Serve the fish with a flavorful sauce: A simple sauce made with melted butter, miso, and lemon juice can be drizzled over the fish before serving.

Conclusion:

Miso butterfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The miso marinade infuses the fish with flavor, and the butter helps to keep it moist and succulent. Serve the fish with a flavorful sauce and your favorite sides for a complete meal.

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