From a quick miso marinade to an easy saute of veggies, this Pan Grilled Fish and Veggies with Miso Butter Recipe is ready in 30 minutes for a guaranteed easy weeknight dinner win. Scroll down to see how we whip this up fast. Remember to print or pin the recipe card to make this tonight!
A Miso Butter Fish Recipe for All Seasons
I absolutely love dishes like these that are prepared quickly but also can be highly adaptable for seasonal ingredients. The miso butter sauce for our fish is classic and packed with umami flavor. I also love using miso in a dish beyond miso soup. It's incredibly versatile! It paves the way to flavor our seasonal vegetables deliciously. Here are veggie suggestions based on the seasons:
- Summer: Blistered shishito peppers or other frying peppers, fresh corn, chard, even cherry tomatoes work well here.
- Autumn: Late season zucchini, Butternut squash, chard, carrots, broccoli, cauliflower, cabbage
- Winter: Dark leafy greens like kale and spinach, broccoli, carrots, cabbage
- Spring: Spring peas, spring onions, leeks, carrots
Once you've got the marinade ingredients set, it's easy to make this dish with any seasonal veggies you have on hand.
Key Ingredients for this Easy Pan Grilled Fish with Miso Butter Recipe
Focusing on the summer variation of this recipe, we'll need a few key ingredients to pair with the seasonal ingredients. Yellow or white miso paste is essential to this recipe as it will make up the miso butter sauce once veggies and fish are done. You can find yellow miso at your local grocery store or in most Asian grocery stores. Garlic cloves are grated and added to the marinade with a bit of maple syrup. Alternatively, you could use a small amount of granulated white sugar. We'll create the marinade with a mix of kosher salt, soy sauce, and a bit of rice wine vinegar. For the vegetables this season, we'll lean into the fresh corn, green beans, and shishito peppers.
For the fish, you can use any type of fish that's flaky and holds its structure. For the thickness of the fillets you'll aim for something like cod or halibut. You could also use Mahi Mahi. We're looking for about 1 to 1 and ½ inch thick fillets. Additionally, you could also substitute shrimp in lieu of the fish for this recipe. Either seafood option works well here!
How to Make This Dish in Minutes
We'll begin by blotting the fish fillets with an unbleached paper towel to remove any excess moisture. Place fish in a shallow dish in order to brush the top of the fish with the marinade. Marinate the fish for at least 30 minutes though you could also marinate it for overnight in the refrigerator. If marinating overnight make sure to cover the shallow baking dish with aluminum foil.
When we're ready to cook up the fish, we'll preheat a large skillet over medium heat. Add your neutral cooking oil and begin cooking fish, skin side down, for about 1 to 3 minutes before flipping to cook the other side. Cook until internal temperature reads 145 degrees Fahrenheit. Remove from heat.
Next, we'll add a little more oil to the pan before sauteing our veggies. Start by adding the shishito peppers and cook until they just begin to blister. Then, add the corn and green beans and cook until just tender, about 5 minutes for each. While the veggies cook, whisk together the remaining miso paste, soy sauce, a bit of unsalted butter, and a touch of sugar to make the sauce. Add the sauce to the vegetables and stir to combine. Place the fish back into the pan to allow all the flavors to meld together.
To serve: spoon the fish and veggies with the sauce over cooked rice. You can use jasmine or brown rice. Garnish with sliced green onions and toasted sesame seeds.
Cook's Note on this Fish with Miso Butter Recipe
The photo above also shows the dish finished with crispy torn breadcrumbs. This is another great option to substitute for rice. In a small skillet, toast breadcrumbs or croutons in a bit of butter or oil until golden. Then top the dish with the breadcrumbs for added crunch and texture.
More 30 Minute Meals to Try
Dishes like this Fish with Miso Butter Recipe are always a winner because they can be ready in a matter of minutes. For more ideas that help get dinner done in a flash for easy weeknights, check out some of my favorites below.
Pan Grilled Fish and Veggies with Miso Butter
Equipment
Ingredients
For the Fish Marinade
- 1 tablespoon avocado or other neutral flavored oil
- 2 tablespoons soy sauce low sodium
- 1 tablespoon rice wine vinegar
- 2 tablespoons shio koji or 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 4 cod filets about 4-6 ounces each
For the Miso Butter
- ½ cup water
- 2 tablespoons White Miso paste
- 2 tablespoons butter unsalted
- 1 tablespoon soy sauce
For the Veggies
- 12 shishito peppers
- 1 tablespoon minced shallots
- 4 cloves garlic finely minced
- ½ cup frozen edamame beans
- 1 cup fresh corn kernels
- ½ cup green beans
- 3 cups cooked rice jasmine or brown
- 2 scallions sliced thin for garnish
Instructions
Marinate Fish
- Marinate the fish: place fish in a shallow bowl or baking dish. In a small bowl, whisk together the rice wine vinegar, salt, and soy sauce. Pour over the fish and marinate for at least 15 minutes. Alternatively, you can prep this ahead and marinate fish overnight.
Cooking Fish
- When ready to cook the fish, preheat a large cast iron skillet over medium heat. Add a tablespoon of avocado oil or other neutral flavored cooking oil. Sear the fish and cook on both sides, about 1 to 3 minutes each. Promptly remove from the pan and set to the side.
Cook Veggies
- To the pan, add the shishito peppers and cook, turning on sides cassionaly, until they begin to char and blister, about 5 minutes. Add the shallots and garlic. Cook until just translucent, about 1 to 2 minutes.
- Add to the corn, edamame beans, and green beans and cook until veggies are just softened, about 5 minutes.
Prep Miso Butter
- While the veggies cook, mix together the unsalted butter, miso paste, water, and soy sauce.
- Pour sauce into the pan with the veggies and stir until everything is well combined. The sauce will begin to thicken quickly. Add the fish back to the pan to coat the fish in the sauce and allow all the flavors to meld together.
- Serve over cooked rice. Garnish with toasted sesame seeds and sliced green onion.
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