Miso Butterfish Recipe

Prepare fish

Pat butterfish fillets dry with paper towels. Trim any ragged edges and remove pin bones if present. Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Make miso marinade

In a medium bowl, whisk together 6 tbs white miso paste, 3 tbs mirin, 2 tbs sake, 1 tbs granulated sugar, and 1 tsp soy sauce until smooth. Add 2 tbs softened unsalted butter and 1 tsp neutral oil; mix until butter is incorporated and the marinade is glossy and spreadable.

Marinate fish

Place fillets in a shallow dish or zip-top bag in a single layer. Spread a generous layer (about 1 to 1 1/2 tbs) of miso-butter mixture over the skinless side (or flesh side) of each fillet, ensuring even coverage. Cover and refrigerate for at least 30 minutes and up to 24 hours (longer will deepen flavor and slightly cure the fish). If marinating longer than 2 hours, place the fish on a tray to catch any liquid.

Remove excess marinade before cooking

About 10 minutes before cooking, remove fillets from refrigerator and let come closer to room temperature. Gently wipe off any excess loose marinade (leave a thin glaze) to prevent burning during searing or broiling.

Cook the fish (pan-sear method)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tsp neutral oil and swirl. Place fillets glaze-side down (glazed side touching pan) and sear 2 to 3 minutes without moving until a golden crust forms. Flip carefully and reduce heat to medium. Add a small pat of butter (about 1/2 tbs) to pan and baste the fillets for 1 to 2 minutes until fish is opaque and flakes easily with a fork (internal temp ~135–140°F / 57–60°C). Total cooking time will be 4–6 minutes depending on thickness.

Alternative cooking (broiler)

Preheat broiler to high and position oven rack 6–8 inches from heat. Line a baking sheet with foil and oil lightly. Place marinated fillets glaze-side up on the sheet. Broil 4–6 minutes until the glaze bubbles and browns in spots and fish is cooked through (watch closely to avoid burning).

Rest

Transfer cooked fillets to a plate and let rest 2 minutes so juices redistribute. If desired, spoon any pan juices over the fish.

If using store-bought pickled ginger (gari), drain any excess liquid and arrange about 2 tbsp per serving alongside each fillet. If you prefer a quick home pickling (optional): combine 1/2 cup rice vinegar, 2 tbs sugar and 1/2 tsp salt in a small saucepan, warm until sugar dissolves, cool to room temperature, then pour over 1/2 cup thinly sliced young ginger and chill at least 30 minutes before serving.

Before serving, sprinkle 2 tsp thinly sliced green onions and 1/4 tsp toasted sesame seeds over the fillets for color and aroma. Serve with lemon wedges and steamed rice if using.

Plate one butterfish fillet per diner on warmed plates. Add a small mound (about 1/2 cup) of steamed short-grain rice if using. Place pickled ginger to the side, garnish with scallions and sesame seeds, and serve immediately with a lemon wedge to squeeze over the fish.