Saturday, November 10, 2007

Baked Orange Roughy with Miso Glaze

These tasty fillets were dressed in olive oil, lemon juice and miso sauce and then baked at 400° for 10-15 minutes. We finished them off under the broiler. However, the real standout star here is the miso sauce (the recipe for which I picked up while working at The Wildflower Café in Siesta Key, FL back in the mid-nineties). It's at once tangy, sweet, earthy and comforting like a good cup of miso soup. I've been making this for years and use it as a marinade, for salads, as a condiment, or for dipping.

Wildflower Miso Sauce
1/4 white onion, chopped (or 2-3 green onion)
1/2 cup of sweet white or mellow white miso
1/4 cup of rice vinegar or cider vinegar
2-3 Tbsp tamari or soy
1/2 cup water
1 cup canola oil

Add all ingredients (except oil) to a blender or food processor, pulse until blended. Then turn on and while spinning drizzle in the oil. Adjust to taste.

1 comment:

marci said...

random question for you. I have been scouring the internet for the recipe of the BEST Tofu Scramble i ever had, which was from the Wildflower on Siesta Key.!..any chance, since you worked there, if you remember the recipe of that dish??? All i remember was the saffron!