- 1 cup sweet white miso paste
- 3 to 4 tablespoons dark brown sugar
- ¼ cup sake
- ¼ cup mirin (Japanese rice wine) or medium-dry sherry
- Four 6-ounce fish steaks or fillets, such as salmon, sea bass, yellowtail, Chilean sea bass, black cod, or very fresh bluefish
- 1 teaspoon olive oil
- To make the glaze, combine all the ingredients in a medium saucepan and bring to a simmer over moderate heat. Reduce the heat to low and cook for 5 minutes. Set aside to cool.
- Spread one third of the glaze over the bottom of a glass baking dish. Arrange the fish in the dish and spread the remaining glaze over the fillets or steaks to coat them completely.
- Cover with plastic wrap and refrigerate for at least 12 hours, but no longer than 24 hours.
- Bring the fish to room temperature 30 minutes before cooking.
- To cook the fish, prepare a fire in a grill or preheat the broiler.
- Scrape the glaze from the fish and discard. Pat the fish dry with paper towels and brush lightly with the olive oil.
- Grill or broil 3 inches from the heat for 3 to 4 minutes. Turn and cook for 2 to 3 minutes longer, or until you feel no resistance when you insert a kitchen fork into the fish. Serve immediately.