Japanese Miso-Butter Half-Shell Red Drum (No Sugar Added)

Ingredients

• 900 g red drum fillets (or half-shell portions)
• 3 tbsp white miso (no sugar added)
• 3 tbsp unsalted butter
• 2 cloves garlic, finely grated
• 2 tbsp yuzu-style citrus juice (lemon + lime mix)
• 1 tsp lemon zest
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil(optional)
• 0.5 tsp kosher salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Pat the red drum dry. In a bowl, stir together white miso, butter, grated garlic, and (if using) olive oil until it forms a thick glaze. Zest the lemon and chop chives and parsley.

2. 2

   Preheat the grill to medium-high. Lightly season fish with salt and pepper if needed (miso is salty). Brush the fish with the miso-butter glaze.

3. 3

   Cook (16 minutes): Grill fish, lid closed as much as possible, until the glaze is browned and the fish flakes easily, about 8 minutes per side depending on thickness. Brush with any remaining glaze during the last 2–3 minutes.

4. 4

   Finish: Remove from the grill. Drizzle with yuzu-style citrus juice, sprinkle with lemon zest, and top with chives and parsley. Serve immediately.