Japanese Miso-Butter Charred Red Drum Half Shell

Ingredients

• 450 g Red drum fillets (or skin-on half-shell portions)
• 2 tbsp White miso (shiro miso)
• 3 tbsp Unsalted butter
• 1.5 tbsp Yuzu-style citrus juice (substitute: lemon + lime mix)
• 1 tbsp Soy sauce (low-sodium if available)
• 1 tsp Mirin
• 1 tsp Rice vinegar
• 3 Scallions
• 1 tsp Neutral oil (for grill grates)(optional)
• 0.5 tsp Freshly ground black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Pat the red drum dry. Cut scallions into thin rings (reserve some for finishing). In a bowl, whisk miso, butter (softened), soy sauce, mirin, rice vinegar, yuzu-style citrus juice, and black pepper until smooth.

2. 2

   Preheat grill (10 minutes total cook window): Heat a grill or grill pan to high heat. Lightly oil the grates with a neutral oil–dampened paper towel.

3. 3

   Cook (10 minutes): Brush the miso-butter mixture generously over the fish. Grill 4–5 minutes per side (or until the thickest part flakes easily and is just cooked through).

4. 4

   Finish: Immediately brush with any remaining miso-butter, then top with scallions and a final squeeze of yuzu-style citrus. Rest 2 minutes before serving.