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Posted on Nov 23, 2012 in
Red Miso Glazed Grouper
by Steve Black

This is an easy recipe to learn and prepare and you can use any kind of fish for it to be a hit. My preference is for cod or salmon, but grouper also works great. This recipe has two parts – first, the slaw preparation; then the fish. It serves four. 

1 carrot, peeled, julienned
1 English cucumber, peeled, de-seeded, julienned
2 stalks celery, julienned
1 bunch kale, chiffonade cut
2 TBSP ponzu vinaigrette (any brand)
1 TBSP rice wine vinegar
1 TBSP olive oil 

* After preparing all of the vegetables, mix together in a bowl and check seasoning. Add kosher salt and fresh black pepper if needed (though the ponzu vinaigrette dressing should season it alone).
* Store covered in the refrigerator. 


4 grouper filets (or cod or salmon)
2 TBSP extra virgin olive oil
2 TBSP sesame seed oil
2 TBSP chopped chives
1 TBSP seasoning salt
2 TBSP mayonnaise
2 TBSP red miso paste (any flavor miso will work)
1 TBSP ponzu vinaigrette (any brand)
2 TBSP chopped chives 

* Preheat oven to 400F.
* Mix together the olive oil, sesame oil and 1 TBSP of the chopped chives. In another bowl mix the mayonnaise, red miso paste and ponzu vinaigrette to smooth out any lumps. Add the remaining 1 TBSP of chopped chives to the mayo mix.
* Season the grouper on all sides with a little seasoning salt.
* Spoon some of the sesame oil mixture on top of all fish fillets and place on roasting pan.
* Place fish in the oven and roast for 10 minutes until the fish is almost cooked through.
* Remove from oven and spread an even coating of the red miso mayonnaise mix on each fillet. Return to oven to cook an additional 5 minutes or until the fish reaches an internal temperature of 145F. (I personally like to remove the fish when it hits 140F or so and let the carry-over cooking hit 145F after a few minutes while letting the fish rest).
* Plate up the slaw mix ad top with the grouper. Enjoy!


About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.