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Real Good Fish | Recipe | | Broiled Yellowtail with Shishito Peppers and Miso Broth | Bringing you the freshest sustainably caught LOCAL seafood!
Real Good Fish
Broiled Yellowtail with Shishito Peppers and Miso Broth

Via Domestic Diva blog.

2 yellowtail fillets, marinated (recipe below)
2 cups cooked brown rice
2 cups Japanese shishito peppers or baby bell peppers
2 Tbsp grapeseed oil
2 cups collard greens (or other greens)
2 Tbsp olive oil
1 garlic clove, minced
1 Tbsp lemon juice
1 tsp chili flakes
Salt and pepper
2 cups miso broth (ingredients and recipe below)


Miso Broth Ingredients:

4 cups homemade vegetable stock (recipe below)
2 Tbsp tamari
1 Tbsp fresh ginger, minced
2 Tbsp mirin
1 Tbsp red miso paste
1 tsp sugar

Miso Broth Directions:

To make the miso broth, first make the homemade vegetable stock. In a pinch, you can use store bought, but because the delicate flavor of the broth is the key to the dish, homemade will make a huge difference.

Homemade Vegetable Stock:

To make vegetable stock, combine 1 carrot, 1 celery rib, 1 onion, 1 garlic clove and 1 bay leaf in a quart of filtered water and bring to a boil. Then reduce the heat and simmer for 30 minutes. Season to taste with salt and pepper. 

When vegetable stock is ready, combine it with the remaining miso broth ingredients to use in the finished dish.

Yellowtail Directions:

Marinate the yellowtail with olive oil, lemon juice, salt and pepper.

To make the peppers, in a hot sauté pan heat the grapeseed oil. Add the peppers, mixing around until well cooked and the skins are a little brown. Remove from the heat and season with salt and pepper.

To make the collard greens, in the same pan, add the garlic and chili flakes and sauté for two minutes. Then add the greens, stirring around, until cooked. Top with lemon juice and season to taste with salt and pepper.

Preheat broiling pan in the broiler for 10 minutes, or until smoking hot. Add the yellowtail, and broil for approximately ten minutes, or until cooked through, depending on thickness. Remove from broiler and set aside.

To plate, place some brown rice in a wide-bottomed bowl and top with some greens. Place a piece of fish on the greens, and sprinkle a few shishito peppers around the dish. Ladle the warm miso broth on top of the fish. Enjoy!

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