Sautéed Rockfish with Miso Sauce and Arugula Salad

Sautéed Rockfish with Miso Sauce and Arugula Salad
This sautéed rockfish with miso sauce and arugula salad recipe is perfect for entertaining or feeding the family.
For the Rock Fish:
  • two 8 ounce rockfish fillets
  • ¼ cup of white miso
  • ¼ cup of mirin
  • 2 tablespoons of brown sugar
  • juice of 1 lemon
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vegetable oil
For the Salad:
  • 3 tablespoons of chopped fresh chives
  • juice of 1 orange
  • ¼ cup of rice wine vinegar
  • 2 tablespoons of honey
  • 1 tablespoons of Dijon or grainy mustard
  • ½ cup of sesame oil
  • segments of 2 oranges
  • ½ shaved fennel bulb
  • 2 cups of packed arugula
  • Kosher salt and fresh cracked black pepper to taste
  1. Fish: In a large bowl whisk together miso, mirin, brown sugar, lemon juice and soy sauce. Once combined pour it in a plastic slider bag with the rockfish and place it in the refrigerator to marinate for at least 30 minutes. Once marinated remove from the refrigerator and saute them in a large hot saute pan with 2 tablespoons of vegetable oil that has reached the smoking point. Once the fish is in the pan turn the heat down to medium-high. This is a delicate fish and will cook for 3 minutes on each side. Once cooked, remove from the heat and set aside.
  2. Salad: In a bowl whisk together chives, orange juice, vinegar, honey, mustard and sesame oil to make a vinaigrette and set aside. In a separate bowl comine orange segments, fennel and arugula and using a small amount of the vinaigrette, dress the salad. Season with salt and pepper and set aside.
  3. To Plate: Place down the fish and on a white plate and on the other side place the salad.

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