Japanese Miso-Butter Grilled Red Drum Half Shell (Low-Carb Glaze)

Ingredients

• 3 fillets red drum fillets (or skin-on half-shell pieces)
• 3 tbsp white miso (shiro miso)
• 3 tbsp unsalted butter
• 1 tbsp soy sauce (low-sodium if available)
• 1 tbsp rice vinegar
• 2 tbsp fresh yuzu juice (or substitute: lemon juice)
• 1 tsp grated ginger
• 1 clove garlic, finely grated
• 3 scallions, thinly sliced
• 1 tsp neutral oil (for grill grates)(optional)
• 0.5 tsp kosher salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Pat the fish dry. If using fillets, lightly score the thickest side so the glaze can penetrate. Slice scallions and set aside. In a bowl, whisk miso, melted butter, soy sauce, rice vinegar, yuzu juice, ginger, and garlic until smooth.

2. 2

   Preheat grill (during prep): Heat a gas or charcoal grill to medium-high (about 400–450°F / 205–232°C). Lightly oil the grates with a folded paper towel dipped in neutral oil.

3. 3

   Cook (14 minutes): Place fish on the grill. Brush the top generously with the miso-butter glaze. Grill 7 minutes, then flip carefully (or, if skin-on and stable, cook through with minimal flipping) and brush again with glaze.

4. 4

   Finish: Continue grilling until the fish is just cooked through and the glaze is caramelized, about 7 minutes more. Remove to plates and immediately top with scallions. Serve hot.