I am not a great lover of fish dishes–which is fine as I don’t live near an ocean and sustainability is priority in my eating considerations. Fish can be an excellent food, and on the occasion I will eat it, this recipe has become one of my favorites.
You can vary this dish by the miso that you choose. Light, or mellow, miso will have a more delicate flavor and is appropriate for spring and summer dishes. If you use a red or dark miso, the flavor will be fuller and deeper.
Want to know more about fish sustainability and health? Check out the Monterey Bay’s Seafood Watch.