This is one of those rare recipes that works equally as well on flaky white fish as it does on fatty fish like trout, salmon or tuna. For this meal, we used white sea trout taken on a trip last fall on Apalachicola Bay. The relatively small, skin-on filets didn’t require a long marinade time, but thicker steaks and filets can stand a bit of extra time to soak up more flavor.
The marinade features white miso paste, a salty, sweet blend of fermented soy beans that tastes a bit like peanut butter. The white variety is fermented for a shorter period than the darker versions and is mild in flavor. Miso adds umami to just about any dish, from salad dressings to sauces.
You can find white miso at most large supermarkets, Asian markets, or order it online. Refrigerate your miso paste for long term storage.
2-3 pounds fish
filet or steak
1 cup mirin wine
½ cup white miso paste
½ cup soy sauce
¼ cup sesame oil
1 teaspoon minced ginger
Place the fish in a shallow Pyrex or glass dish. Mix the marinade ingredients well and pour over the fish, tossing to coat all surfaces well. Cover the dish with plastic wrap and refrigerate. For small filets, like these white trout, 30 minutes is plenty of time in the marinade. For thicker steaks or fattier fish like salmon, refrigerate up to two hours.
Set your Traeger Grill at 325, medium for a gas grill or a low bed of charcoal. Place the fish on a lightly oiled fish pan. Cook until the fish flakes, about 10 minutes for these small filets. The marinade will blend with the smoke to form a delicious glaze on the surface of the fish.
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