Miso Fish with Snow Peas Salad
Experience the perfect balance of savory and crisp with this *Miso Fish with Snow Peas Salad*. Tender white fish fillets are marinated in a luscious blend of white miso paste, rice vinegar, soy sauce, honey, and sesame oil, then seared to golden perfection. Paired with a vibrant snow peas salad featuring crunchy red bell peppers, julienned carrots, scallions, and a refreshing lime vinaigrette, this dish is both light and satisfying. Finished with a touch of toasted sesame seeds for added nuttiness, it’s a quick and healthy meal, ready in just 35 minutes. Ideal for weeknight dinners or an elegant entertaining option, this recipe brings together Japanese-inspired flavors with fresh, seasonal vegetables for a meal that’s as nutritious as it is delicious. Perfect keywords: miso fish recipe, snow peas salad, healthy dinner ideas, Japanese-inspired meals.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., cod, halibut, or sea bass)
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 200 grams snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 teaspoons toasted sesame seeds
- 2 scallions, thinly sliced
- 1 tablespoon olive oil
- 1 lime, juiced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, honey, and sesame oil to make the marinade.
Place the fish fillets in a shallow dish and pour half of the marinade over them. Reserve the other half for later use. Marinate the fish for 15 minutes in the refrigerator.
Meanwhile, bring a pot of water to a boil. Blanch the snow peas for 1 minute or until bright green and crisp. Drain and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain and set aside.
In a large bowl, combine the blanched snow peas, red bell pepper slices, julienned carrot, sesame seeds, and scallions.
Drizzle the vegetable mixture with olive oil, lime juice, salt, and black pepper. Toss gently to coat and set aside as the salad.
Preheat a non-stick skillet or grill pan over medium heat. Remove the fish from the marinade and cook the fillets for 3-4 minutes per side, or until the fish is cooked through and flaky.
Brush the reserved marinade over the cooked fish for extra flavor.
To serve, place a portion of the snow peas salad on each plate and top with the miso-glazed fish fillet. Sprinkle additional sesame seeds and scallions for garnish, if desired.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.7 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
