As you get older, you start to take away." It's no wonder, then, that the miso glazes and marinades Pépin uses to flavor fish ...

Whisk all the marinade ingredients together. Coat the flesh side of the fillet, allow 15-20 minutes for the fish to absorb the flavour. Heat a grill-pan over a medium heat. Wipe excess marinade ...

A perfectly cooked piece of salmon is one of my absolute favorite things in the world. Hardy, flaky, and lusciously moist ...

Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight. Remove fish from marinade and place skin side down on a hot, lightly oiled ...

It's always smooth in texture and is more suited to use in salad dressings, spreads and marinades ... the miso's added. Miso can also be used on its own as a paste to marinate meat, fish or ...

The same marinade is used this time for pork not fish. We also tried pickling chicken cut into bite-size pieces and it also turned out well. The toasty aroma of browning miso will sharpen your ...

It's always smooth in texture and is more suited to use in salad dressings, spreads and marinades ... the miso's added. Miso can also be used on its own as a paste to marinate meat, fish or ...

Remove the fish from the marinade ... Remove from the heat and allow to cool. Transfer the miso marinade to a large mixing bowl or dish. Add the cod fillets and mix to coat the whole surface ...

While we eat our share of frozen shrimp, I like to change things up if I can get my hands on some fresh fish. A few years ago, I tried making miso-marinated black cod, a recipe made famous at Nobu ...

In a blender, puree the spinach, pickled ginger, miso, mirin and sansho powder with ... in a resealable plastic bag and pour in half of the marinade. Seal the bag and let marinate at room ...

Today we're serving up a caramelised Alaskan black cod with miso, courtesy of Jerome ... Put the portioned fish into some of the marinade so it is completely covered for 24 hours.