By Chef Jeff
This recipe starts with some defrosting of Cabrilla form Mexico, using the Chef on a Roll Jeff Roberto
method – paper towels, changed every 8-12 hours, in a zip-loc in the fridge.
Additionally, I used my outdoor gas grill/BBQ as an oven so I did not need to use the oven indoors, after
all with the lid down on a gas grill it functions as an oven.
I cleaned and portioned a nice piece of Cabrilla, slathered on the miso glaze and roasted it on the BBQ
with a couple clusters of oyster mushrooms. Here’s how it to make the glaze. I used the tubes of pureed
ginger, garlic, and lemon grass for convenience vs using a mortar and pestle to pound it out. I did not
use any soy sauce as I did not want to darken the beautiful white flesh of the Cabrilla either.
Ingredients:
Mild Miso Paste
Ginger paste
Garlic Paste
Lemongrass paste
Sake
Salt and Pepper
This is for 3-4 pieces of fish about 7-8oz each
Method:
In a bowl please mix all the above ingredients
1T Garlic
1T Lemon Grass
2T ginger
4T Miso
4T sake
S &P
Slather upon your portioned fish, keep in the fridge until ready to use
Pre heat your BBQ to very hot, place some Extra Virgin Olive oil and sesame oil in a room temp pan and
place the fish in the pan.
Place the pan on your BBQ in the center, close he lid, and turn off the middle burner(s) – this gives you
indirect heat and will not burn the bottom of the fish. I also took the extra miso sauce and put it on the
oyster mushroom clusters with some added soy sauce. I also put them on the grill to roast for a bit then
added them to the fish in the pan to finish cooking.
Cook for about 12-17 minutes depending on your grill temp. When the miso glaze has a nice brown color
on the edges and the fish is firm it is done. Carefully take the pan off the grill into your kitchen and plate
up dinner
