(I can never get fish to photograph to well. It tastes much better than it looks)

I found this recipe on the internet. I’m not sure I prepared the glaze correctly, but we did enjoy the flavor. The saltiness of the miso balanced out the citrus from the zest. As the instructions read on the blog, I just smothered the marinade on top and baked instead of doing the cheesecloth method. This was easy to do and I just  scraped off some of the marinade so it wouldn’t be too strong.

I served this with gyozas, seaweed salad, and rice. I was surprised how quickly I threw this together.

RECIPES:

Miso Glazed Tilapia

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