I first experienced a miso glaze on fish at Roy’s, Pebble Beach; I loved the miso’s caramelized taste – and that caramelizing only takes a few moments on the barbecue.
I’ve written elsewhere that I think the secret of good and interesting cooking (if, indeed, there is a single secret) is to experiment, adjusting recipes to your personal tastes and preferences. Varying the ingredients. Improvising. One of this particular recipe’s advantages is that you can barely sear the ahi, so that it’s almost sushi raw; or you can cook it to whatever degree you and your friends prefer. So… several skewers, several different degrees of cooking – and everyone’s happy. Seared or well-done, the miso will always caramelize.
This is also the perfect boat recipe because it takes so little preparation and so little cooking. You can be out on the water having fun, knowing that when you get back aboard it’s only the work of a moment to marinate and cook this delightful dish.
1 pound sushi-grade ahi
¼ cup light miso
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
1 teaspoon minced fresh ginger
3 teaspoons sugar
What you do:
Cut the ahi into large cubes and thread onto wooden skewers that have been soaked in water for about ½ hour. Place the tuna skewers on a tray and brush all sides with the marinade. Cover with plastic wrap and refrigerate for about an hour.
Grill the skewers over direct heat for about one minute per side – just long enough to caramelize the miso marinade.
My favorite accompaniments to the ahi are asparagus and heirloom cherry tomatoes sautéed in olive oil and chopped fresh ginger. Begin with the asparagus, then add the tomatoes (sliced in half) and ginger at the last moment.