Broiled Marinated Snapper

Broiled Marinated Snapper seasoned with Miso Master Organic Miso Tamari

According to Organic Chef Tom, Miso Master Organic Miso Tamari works its umami magic in marinades. This unique liquid essence of our Miso Master Organic Traditional Red Miso is thicker than soy sauce (shoyu). The thicker consistency keeps the miso tamari from running off the fish enhancing the delicious flavors of the marinade.

Chef Tom tested this recipe on ½ pound of snapper for one serving. He combined all the marinade ingredients and marinated the fish in the same baking pan. He added green and spicy red peppers and all the marinade in with the fish. This left enough cooked marinade to pour over brown rice as a tasty sauce. Chef Tom simplified the recipe Tofu or tempeh can be used in place of fish for this recipe.

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Broiled Red Snapper recipe seasoned with Miso Master Organic Miso Tamari

Broiled Marinated Snapper

  • Author: Jan and John Belleme
  • Yield: Serves 3-4 1x


The use of tamari in marinating takes advantage of its qualities of both flavor enhancer and tenderizer.


  • 11 pounds fresh snapper fillets
    (can substitute cod, sole, haddock, or grouper)
  • Pinch cayenne pepper (optional)
  • 34 lemon wedges
  • Parsley sprigs for garnish


  • 2 tablespoons Miso Master Organic Miso Tamari
  • ¼ cup dry white wine or sake
  • 1 tablespoon extra virgin olive oil or sesame oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 1 teaspoon peeled and finely grated ginger


  1. Rinse fish under cold running water, then pat dry.
  2. Combine marinade ingredients in a pie plate or baking pan.
  3. Lay fish in marinade, then turn over. (This will coat the top of fillets while the other side is marinating.) If desired, lightly sprinkle with cayenne. Marinate for 15 minutes then turn over.
  4. Sprinkle lightly with a little more cayenne (if using) and marinate 15 minutes more. Occasionally spoon marinade over the top of fish.
  5. Preheat broiler.
  6. Remove fish from the marinade and place them on an oiled baking sheet. Reserve marinade.
  7. Broil fish on one side for about 5 minutes. Turn fish, spoon a little marinade on top, and broil about 3 minutes more. (Broiling time will vary according to the thickness of fish. If still translucent at the center, cook a few minutes more and check again.)
  8. Serve hot. Garnish with lemon wedges and a sprig of parsley.


Reprinted with permission from Culinary Treasures of Japan by Jan and John Belleme. Avery Publishing Group. In 1979, the Bellemes, along with a group of investors, founded the American Miso Company to handcraft our delicious Miso Master Organic Miso.