Mixing It Up With Miso

One of the classic Japanese dish in American restaurants is the miso-glazed fish. I've seen it done with sea bass, halibut, mahi mahi or salmon. So here's my take on miso-glazed fish, with my recipe for miso salmon. I think the taste of salmon holds up to the strong taste of miso. This sweet and tart glaze is simple to create and, again, fish is so fast to cook. And even if you don't have time to let the fish sit in the marinade (for at least 30 minutes), it doesn't matter. Because once you warm up the sauce and drizzle it over, that's enough for you to get the taste of the dish. This is another elegant dish that you can make easily for yourself to let yourself feel special, or to put together for a nice intimate dinner for two.