Honey & Miso Glazed Yellowtail with Coconut-Lime Broth

Jason found this recipe on a fishing website/forum that he frequently visits. We are always trying to find good recipes for fish. This is by far, the most amazing fish recipe ever. I would pay $45 for this in a restaurant. Serves 6

Ingredients

Honey Miso Glaze

• 1 cup yellow, Mild Miso paste ( you can find this in the frig section of an Asian market)
• 1/2 cup Honey
• 2 limes (juiced and zest)
• 1/4 cup Sweet Mirin Wine
• 2 Tablespoons ground ginger (fresh is best)
• 6 (6 oz.) Yellowtail fillets, all dark meat removed

Combine miso paste, honey, lime juice, mirin, and mix well in a bowl to form a smooth paste. Place the yellowtail on a sheet pan, spray with non-stick spray then spoon on an even coat of the honey-miso paste. Hold the fish in the refrigerator while you prepare the broth. Now is also a good time to turn your oven on to low broil

Coconut-Lime Broth

• 2 large diced shallots
• 2 cloves chopped garlic
• 1/4 cup extra virgin olive oil
• 4 ozs. fresh lime juice
• 1/2 cup honey
• 1 can coconut milk (14 oz)
• 1/4 cup thin sliced green onions
• 1 julienne yellow pepper
• 1 julienne red pepper
• 1/2 cup baby shiitake mushrooms (optional we don't like mushrooms and turned out great without)
• 1 bunch chopped cilantro
• Kosher Salt
• Fresh Ground Black Pepper

In a sauce pot, gently saute the shallots, garlic, green onion, shiitakes & peppers for 4-6 minutes. Season with salt and pepper. Add the honey, coconut milk, lime juice & simmer for five minutes. Check seasoning and keep warm on the side.

With the oven on low broil, place the glazed yellowtail 4-5 inches under the broiler and cook for 5-7 minutes. It works best to trim the fish fillets to 1" or 1 1/2" thick so the cook and brown quickly and evenly.

Add the broth to the bottom of a large bowl. Top the broth with the cilantro. Place the fish in the bowl on top of the broth. Top fish with a little broth and more cilantro. Serve fish with bowl of steamed jasmine rice.