
Sautéed Thick Fish Fillets with Miso Soup

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This dish is most dramatic if the fillets are cut into squares or rectangles and then served in soup plates surrounded with the broth. Here, the soup contains only a little chopped green onion, but you can add sliced shiitake mushrooms, julienned leeks (blanched for 5 minutes), a few snow peas, thin green beans, or cockles, mussels, or other shellfish. Makes 4 main-course servings.
ingredients
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serves: 4
4 6- to 8-ounce wild striped bass (tilefish, red snapper, or other thick white fish fillets, skin on and scaled
2 green onions (white and 2 inches of green tops, very thinly sliced)
2 cups Miso Soup (heated to serving temperature)
Nutrition Facts
Sautéed Thick Fish Fillets with Miso Soup
Servings Per Recipe: 4
Amount per Serving
Calories: 276
- Total Fat: 8.3 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5127.2 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 7.6 g
- Sugars: 8.7 g
- Protein: 16.2 g
preparation

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