We had a pound of opah left in the freezer and decided to try a misoyaki recipe for our first time (we've always ordered it in restaurants, never made it at home). We followed this recipe and although it's low in fat, we probably wouldn't recommend it to anyone in the Attack or Cruise phase.
We sauteed our fish, but next time we'll broil it which is how most of the local Japanese restaurants prepare their misoyaki butterfish. We'll also be sure to use the belly part of the opah or another fatty fish for this recipe.
Prep time: 5 minutes plus marinading time - 24 hours
Cook time: a couple minutes for each fish
1 lb. opah (black cod or salmon would be great also)
1/2 c. white miso paste (sugar free, fat free)
1/2 c. natural sweetener
1/4 c. sake
1/4 c. mirin (sweet rice wine)
Mix the miso paste, natural sweetener, sake and mirin in a small pot, heat until smooth. Let marinade cool a bit. Rinse and pat dry fish, cut into "medallions". Place fish in a large ziploc bag and place the bag in a foil pan (just in case). Pour cooled marinade into ziploc bag and refrigerate for 24 hours. Saute or broil your fish to your liking.