This Recipe Makes Miso Happy
I love figuring out how to get the most delicious output of flavors from the least input of calories. This is one of those wonderful things. A light grilled fish filet topped with Asian inspired slaw, all wrapped up in butter lettuce. I love most Asian flavors and miso is the secret to making these most tasty Grilled Fish Wraps on Lettuce with Miso Ginger Slaw. Add a little sweet mandarin orange on top and I think it’s close to the perfect bite. It’s so delicious, no one will even realize how healthy it really is!
For many years I never attempted to make any Asian influenced recipes. It think I lacked the confidence to “pretend” I understood how to make my favorite recipes authentic. Ever since I just went for it, I’ve been making all our favorites, previously reserved for the best take out or restaurants only. Well, here’s the thing, like anything else, just do it. If you love to cook, why not make this stuff yourself! This recipe is one of the easiest dishes you can make and you can’t believe how incredibly fresh and tasty it is. Here’s how you can make this too.
For the Miso Ginger Slaw
The Dressing:
The best part of fresh grilled fish tacos is always the crispy slaw on top. The flavor maker in this slaw is miso paste. You can find it in most grocery stores.
Into the bowl of your food processor blender, add 1/4 cup unseasoned rice vinegar, 3 tablespoons white miso. Next add the juice of 1/2 fresh lemon (about 3 tablespoons) with 2 tablespoons mayonnaise. This adds a little creaminess to the dressing. Next and 1 tablespoon of finely grated fresh ginger. Season with a tablespoon of honey or sugar and 1/8 teaspoon of freshly ground pepper. With the processor on low, slowly add 3/4 cup of vegetable oil. Then increase the speed to high an let the processor work to emulsify the dressing. Let the blender or processor run until the dressing is completely smooth, about 1 minute.
The Veggies 🥕🥬
Shred the cabbage. You can use the shredding attachment of your food processor, a mandolin or good knife skills! The most important part is that the cabbage be as thin as possible. For this recipe, use 1/2 a small green cabbage and 1/4 to 1/2 a small purple cabbage. Shred 2 carrots as well and put them all into a large bowl.
Next, finely chop a bunch of spring onions or scallions. I really like a lot of onion in my slaw, so keep that in mind. If you don’t like as much onion, use less. Add 1/4 cup freshly chopped cilantro and 1 tablespoon of white sesame seeds.
Mix everything together. Toss with the dressing about 30 minutes before serving.
You can actually use any kind of fish you like in this recipe, even salmon. The only consideration is that grilling very thin fish can be challenging. If you use a fish like talapia or sole, you may want to grill it wrapped on foil. It will taste great, but it will be missing some of the char that makes grilled fish tacos so fun and delicious.
Rinse 4 fish fillets and pat them dry. Brush one side with vegetable oil and sprinkle lightly with salt.
Prep The Grill
Prepare your grill for direct heat. Brush the grill with oil to prevent sticking. One the grill is heated to about 400° put the fish on the grill on medium high direct heat, season side down. Depending on the thickness of the fillet, the fish should cook about 3 minutes per side. Lightly brush the top side with oil and a bit of salt, then turn over and grill another 3 minutes. The fish is done when it’s no longer translucent inside. Remove from the heat and squeeze immediately with just a bit of fresh lemon juice.
Note: If you don’t have an outdoor grill, or you’d just rather not step outside…you can make this easily on a cook top grill pan or indoor grill.
To Serve Grilled Fish Wraps in Lettuce with Miso Ginger Slaw
Fill a butter lettuce leaf with a piece of grilled fish, then top with the Miso Ginger Slaw. Top with some mandarin orange sections and a sprinkling of white sesame seeds.
Enjoy!
Fish - Grilled Fish Wraps in Lettuce with Miso Ginger Slaw
Ingredients
For the Miso Ginger Slaw
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons white miso paste
- 2 tablespoons mayonnaise
- Juice of 1/2 a fresh lemon, about 3 tablespoons
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon white sesame seeds
- 1 tablespoon honey or granulated sugar
- 3/4 cup vegetable oil
- 1/8 teaspoon of freshly ground pepper
- 1/2 small green cabbage, shredded
- 1/4 small red cabbage, shredded
- 2 medium carrots, shredded
- 1/4 cup freshly chopped cilantro
- 1 bunch scallions, white and light green parts
- 1-2 tablespoons white sesame seeds, plus more for garnish
For the Grilled Fish Wraps
- 4 fish filets, about 6 oz per person (halibut, salmon, other firm white fish)
- 1 tablespoon vegetable oil
- pinch of salt
- 1/2 fresh lemon
- 1 bunch butter lettuce, cleaned and leaves separated
- 1 small can mandarin oranges
Garnish
- white sesame seeds, cilantro leaves
Instructions
For the Dressing:
- Into the bowl of your food processor or blender, add 1/4 cup unseasoned rice vinegar, 3 tablespoons white miso. Next add the juice of 1/2 a fresh lemon (about 3 tablespoons) 2 tablespoons mayonnaise and 1 tablespoon of finely grated fresh ginger.
- Season with a tablespoon of honey or granulated sugar and 1/8 teaspoon of freshly ground pepper.
- Let the processor work to emulsify the dressing, at least 1 minute for a creamy dressing
For the Slaw:
- Shred the cabbage and carrots. You can use the shredding attachment of your food processor, a mandolin or good knife skills. For the carrots, you can shred in the food processor or use a vegetable peeler.
- The most important part is that the cabbage and carrots be as thin as possible.
- Put all the vegetables into a large bowl.
- Next, finely chop a bunch of spring onions or scallions.
- Add 1/4 cup freshly chopped cilantro.
- Mix everything together.
- Toss with the dressing about 30 minutes before serving.
For the Grilled Fish
- Rinse 4 fish fillets and pat them dry.
- Brush one side with vegetable oil and sprinkle lightly with salt.
PREP THE GRILL
- Prepare your grill for direct heat.
- Brush the grill with oil to prevent sticking.
- Once the grill is heated to about 400° put the fish on the grill on medium high direct heat, season side down.
- Depending on the thickness of the fillet, the fish should cook about 3 minutes per side.
- Lightly brush the top side with oil and a bit of salt, then turn over and grill another 3 minutes. The fish is done when it's no longer translucent inside.
- Remove from the heat and squeeze immediately with just a bit of fresh lemon juice.
Note:
- If you don't have an outdoor grill, or you'd just rather not step outside...you can make this easily on a cook top grill pan or indoor grill.
To Serve Grilled Fish Wraps in Lettuce with Miso Ginger Slaw
- Fill a butter lettuce leaf with a piece of grilled fish, then top with the Miso Ginger Slaw. Top with some mandarin orange sections. Top with some sesame seeds and Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
