The use of tamari in marinating takes advantage of its qualities of both flavor enhancer and tenderizer.
- 1–1⅓ pounds fresh snapper fillets
(can substitute cod, sole, haddock, or grouper)
- Pinch cayenne pepper (optional)
- 3 – 4 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
- Rinse fish under cold running water, then pat dry.
- Combine marinade ingredients in a pie plate or baking pan.
- 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.
- Sprinkle lightly with a little more cayenne (if using) and marinate 15 minutes more. Occasionally spoon marinade over the top of fish.
- Preheat broiler.
- Remove fish from the marinade and place them on an oiled baking sheet. Reserve marinade.
- 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.)
- Serve hot. Garnish with lemon wedges and a sprig of parsley.