Miso Marinated Rockfish with Asparagus and Roasted Potatoes
As a sustainable seafood advocate, I always struggle with my seafood cravings. Usually, buying seafood involves a long consultation with my SeafoodWatch app and squinting to read the fine print, or an extended conversation with the hapless person working the seafood counter that day. But, when there’s a Whole Foods around, I get to leave all that behind and focus on what I actually want to eat. All of their seafood is certified sustainable, and clearly marked. It was stoked to see they had yellowtail rockfish the other day, which has been recently re-certified as sustainable. And brought in fresh that morning? Hard to argue with that.
Cooking rockfish can be challenging, because the delicate, tender fish is easily overcooked and overwhelmed with other flavors. So, I decided to mix up a delicate yet flavorful marinade and serve with sides that would provide a delicious but not overpowering counterpart.
If you can’t find yellowtail rockfish, any delicate white fish will work. Farmed tilapia is usually a great choice.
1/3 cup mirin
1/3 cup rice vinegar
2 tbsp brown miso
1 clove garlic
1 inch piece ginger
4 medium potatoes
1 tbsp olive oil or cooking spray
1 handful fresh parsley
1/2 lb fresh yellowtail rockfish (or other white fish)
1 large bunch asparagus
Add mirin and rice vinegar to a medium bowl or glass measuring cup. Add miso and stir until incorporated. Peel and mince garlic, peel and chop ginger. Add garlic and ginger to marinade. Set aside.
Preheat oven to 450. Cut potatoes into large cubes. Toss with olive oil or cooking spray and sprinkle with salt. Chop parsley and add to potatoes. Once oven is hot, roast for 20-25 minutes or until potato exteriors are crisp.
Cut fish into pieces if needed, the place in a shallow baking dish. Pour marinade on top of the fish, let sit 10 minutes, then flip over and let marinate another 10 minutes.
Cut asparagus into 1 inch – 1.5 inch long pieces. Steam over medium heat until tender, about 20 minutes.
When potatoes and asparagus are nearly done, place a small skillet over medium-high heat. Once pan sizzles after sprinkling with water, add fish. Cook until flesh turns opaque and surface begins to brown, about 3-5 minutes. Flip and cook on the other side.
Serve hot with the potatoes and asparagus.