Japanese Miso-Butter Grilled Red Drum with Scallion Yuzu Butter

Ingredients

• 3 fillets red drum fillets
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 2 tbsp white miso (shiro miso)
• 1 tbsp mirin(optional)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp fresh yuzu juice (or lemon juice)
• 3 stalks scallions
• 10 oz low-carb greens (spinach or bok choy)
• 2 cloves garlic
• 1 tbsp olive oil

Instructions

1. 1

   Prep (25 minutes total): Pat fish dry and season both sides with salt and black pepper. Mince the garlic and finely slice the scallions (separate whites and greens). If using bok choy, separate stems and leaves.

2. 2

   Make miso-butter and yuzu butter: In a small bowl, stir miso, soy sauce, and mirin (if using) until smooth. In another bowl, soften 2 tbsp butter and mix in yuzu juice and scallion greens to form the scallion-yuzu butter.

3. 3

   Sauté low-carb greens (part of cook time): Heat olive oil in a skillet over medium-high. Add garlic and scallion whites; cook 30–60 seconds. Add greens (stems first if using bok choy) and sauté until just tender, 3–5 minutes. Keep warm.

4. 4

   Grill/char the fish (part of cook time): Heat a grill pan or grill to high. Melt remaining 2 tbsp butter in a small saucepan or microwave-safe bowl. Grill fish 4–6 minutes per side (depending on thickness) until cooked through and lightly charred. During the last 1–2 minutes, brush with miso-butter mixture.

5. 5

   Finish and serve: Plate the sautéed greens. Top each fillet with any remaining miso-butter. Drizzle scallion-yuzu butter over the fish and serve immediately.