Miso-glazed fish from Saveur Magazine, March 2009 (#118) (page 86)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • PinchOfSalt on September 11, 2014

    Tried this using sweet white miso. The recipe is very easy to execute, but the flavor combination between the topping and the swordfish was not so good. Perhaps a different type of miso would work better. Unfortunately, the recipe does not specify what kind of miso would work best.

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