For the Miso Glaze:
Spread one-third of the glaze over the bottom of a glass baking dish just large enough to hold the fish in a single layer. Arrange the fish in the dish and spread the remaining glaze on top to coat them completely. Cover with plastic wrap and refrigerate for at least 12, but no longer than 24 hours.
To cook the fish, prepare a fire in a grill or preheat the broiler. Scrape the glaze off the fish and discard. Pat the fish dry with paper towels and brush lightly with olive oil. Grill or broil 3 inches from the heat source 3 or 4 minutes. Turn and cook 2 to 3 minutes longer, or until you feel no resistance when you insert a kitchen fork into the dish. Serve immediately.
You can prepare the glaze up to 2 months ahead and refrigerate it.
Red Miso Glaze for Red Meats and Chicken
You can transform the Miso Glaze, above, into a robust seasoning for well-marbled red meats such as beef, chicken legs and thighs, lamb and pork. As with fish, the glaze imparts subtly winey undertones and insures succulent flesh. Cooked over a barbeque or under a hot broiler, it will caramelize deliciously.
Make the Miso Glaze replacing 1/2 cup of the sweet white miso paste above with red (aka) miso. Instead of fish, use about 2 pounds of meat suitable for grilling or broiling and proceed as directed, adjusting the cooking time and heat as necessary.
Reprinted with permision from A New Way to Cook by Sally Schneider. © 2003, Artisan.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.