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Posted on Jun 10, 2010 in
Honey & Miso Glazed Yellowtail with Coconut-Lime Broth

I went out last week looking to boat the first yellowtail of the southern California season and we were successful in boating two of the three fish that we hooked while slow trolling mackerel on the downriggers off the Coronado Islands of Mexico. Yellowtail is known as hamachi in sushi bars, which is mostly farm raised fish that have white flesh with a high fat content. Our local fish may not be as white as the hamachi from Japan, but if you immediately gut and bleed the fish and submerge it in ice, you will have an incredible fish to use in several applications. Miso is a soybean paste that is easily found in Asian markets or upscale supermarkets.

Honey & Miso Glazed Yellowtail with
Coconut-Lime Broth
Serves 6

1 Cup Yellow, Mild Miso Paste
1/2 Cup Honey
2 Each Juice from Fresh Limes
1/4 Cup Sweet Mirin Wine
2 TBSP. Ground Ginger
6 Each 6 oz. Yellowtail Fillets, all dark meat removed

Combine miso paste, honey, lime juice, mirin wine & ginger and mix well in a bowl to form a smooth paste. Place the yellowtail on a sheet pan sprayed 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 Ozs.)
1/4 Cup Thin Sliced Green Onions
1 Each Julienne Yellow Pepper
1 Each Julienne Red Pepper
1/2 Cup Baby Shiitake Mushrooms
1 Bunch Chopped Cilantro
Kosher Salt & Fresh Ground Black Pepper

In a sauce pot, gently simmer the shallots, garlic, pepper, green onions, shiitakes & peppers for four minutes. 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 your fish fillets to 1" or 1 1/2" thick so they cook and brown quickly and evenly. When the fish is done, add the cilantro to the broth, then place the fish in the bowl and serve. Steamed jasmine rice is perfect on the side for this.