Roy’s Classic Trio Recipe
Misoyaki Butterfish, Macadamia Nut Fresh Local Catch, Hibachi Grilled Salmon
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Ingredients
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Misoyaki Butterfish
Macadamia Nut Fresh Local Catch
Hibachi Grilled Salmon
Method
Misoyaki Butterfish
- 1
Marinate the Butterfish
In a bowl, combine miso paste, soy sauce, mirin, and brown sugar. Mix well and add the butterfish filets, ensuring they are coated. Let marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Butterfish
Preheat the oven to 400°F (200°C). Place the marinated butterfish on a baking sheet and cook for 10-12 minutes, or until the fish is flaky and cooked through.
Macadamia Nut Fresh Local Catch
- 3
Prepare the Fish
Preheat the oven to 375°F (190°C). In a food processor, pulse macadamia nuts until finely chopped. In a bowl, combine chopped nuts, panko breadcrumbs, salt, and pepper.
- 4
Coat the Fish
Spread a little butter on the fish fillets, then press the nut mixture onto each fillet to coat evenly.
- 5
Bake the Fish
Place the coated fish on a baking sheet and dot with remaining butter. Bake for 15-20 minutes or until the fish is cooked through and the crust is golden.
Hibachi Grilled Salmon
- 6
Marinate the Salmon
In a large bowl, whisk together soy sauce, sesame oil, minced garlic, and lemon juice. Add the salmon fillets and let marinate for at least 15 minutes.
- 7
Grill the Salmon
Preheat a grill to medium-high heat. Remove salmon from marinade and grill for about 4-5 minutes per side, until cooked to your liking. Garnish with chopped green onions before serving.
