Seared Miso-Honey Wild Alaska Pollock
March 24th, 2025A Simple Dish With a 3-Ingredient Marinade
This simple recipe for miso fish delivers big flavor, using a short ingredient list. Miso paste, sake, and honey are the only three ingredients needed for an umami-rich marinade that’s easy to make. A generous marination — 2 to 6 hours — allows a mild white fish like Wild Alaska Pollock to take on lots of savory-sweet flavor. The sugars in the marinade become perfectly browned and caramelized after a quick sear in a hot skillet, enhancing the flavors of the dish.
Wild Alaska Pollock is incredibly flaky, so when working with its fillets, we recommend cutting the fillets in half to ensure that they don’t break while flipping them or transferring them to your serving plates.
Seared Miso-Honey Wild Alaska Pollock
By Wild Alaskan Company
The prep time and total time required for this recipe includes a 2 hour marination, but if desired you can marinate the Wild Alaska Pollock for up to 6 hours. Active prep time should only require about 10 minutes.
Prep time
130 minutes
Cook Time
5 minutes
Total time
135 minutes
Yield
2 servings
Ingredients
- 2 (6 to 8 oz.) portions Wild Alaska Pollock fillets
- ¼ cup miso paste
- ¼ cup sake
- 2 tablespoons honey
- 2 tablespoons high-heat cooking oil
- Scallions, thinly sliced, for garnish
- Steamed rice, for serving
Instructions
1. Gently pat fish dry with a clean kitchen towel or paper towel. Cut in half for easier handling, if desired.
2. Combine miso paste, sake, and honey in a dish just large enough to fit fillets, then place fillets in marinade, turning to coat. Transfer to refrigerator and allow to marinate for at least 2 hours and up to 6 hours.
3. When ready to cook, heat a large skillet over medium-high heat, then add just enough oil to cover bottom of skillet. When oil is sizzling hot, carefully add fillets and cook for 4 to 5 minutes, flipping halfway through. Garnish with scallions if desired, then serve immediately with rice.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
