1 side Artic Char – Pin bones out, scaled, cut into 5oz portions
2 Tbsp Red miso paste
½ Tbsp Sake
2 Tbsp Fresh juice and pulp from one grapefruit
½ Tbsp Soy sauce
1 tsp Brown sugar
For Marinade:
Combine all ingredients in mixing bowl, whisk until smooth.
Score skin and sear char skin side down for two minutes over medium heat until skin is crispy.
Brush marinade over flesh side of fish and finish by broiling in the oven for 2.5 to 3 minutes (marinade should caramelize and appear dark-golden brown). Serve fish medium rare (if you prefer a more well-done fish, broil a few minutes longer).
To accompany fish:
1 package buckwheat soba noodles
sliced, sautéed shitake mushrooms
daikon sprouts
cilantro sprouts
shucked edamame
julienne red endive
soy-dijon vinaigrette (see below)
Soy-dijon vinaigrette: combine ½ cup soy sauce with 3 Tbsp Dijon mustard and 1 tsp mirin, whisk.
To assemble:
Mix soba noodles, mushrooms, edamame, and sprouts in a mixing bowl, season and dress with soy-dijon vinaigrette.
Place noodle mixture in center of a dinner bowl, place cooked fish on top of noodles. Garnish with micro cilantro sprouts and grapefruit segments.
Ingredients:
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