White Fish with Miso and Scallions
Adapted from Blue Kitchen
2 tbs white miso
3 tbs mirin
1 tbs rice vinegar
1 clove garlic, minced
2 6-ounce tilapia or cod fillets (or other white fish)
1-1/2 tsp sesame seeds
Red pepper or cayenne pepper
freshly ground black pepper
2 tbs olive oil
Whisk together miso, mirin, rice vinegar and garlic in a small bowl. Pat tilapia fillets dry with paper towel and arrange on a plate. Spoon miso marinade over fish, making sure to coat the fish completely on both sides. Let the fish marinate on the counter for 30 minutes.
Meanwhile, toast the sesame seeds in a dry skillet over medium-low heat until golden, stirring occasionally to avoid burning, about 3 to 4 minutes. Transfer to a bowl and set aside.
Trim just the root tips of the scallions and slice in half lengthwise.
When fish has finished marinating, season on both sides with chili pepper and freshly ground pepper. Heat two tablespoons of olive oil in a large nonstick skillet over medium heat. Sauté fish until just cooked through, 3 to 4 minutes per side, turning once. Transfer to a serving platter.
Add scallions to skillet, gently tossing to coat with oil. Cook until they just wilt, 30 seconds to a minute. Arrange on top of fish. Sprinkle with toasted sesame seeds.