Yuzu & Honey-Glazed Yellowtail Fillets with Miso-Vegetable Rice & Cashews
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Yuzu & Honey-Glazed Yellowtail Fillets

with Miso-Vegetable Rice & Cashews

35 MIN
+$6.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This colorful, umami-rich dish features our new Australian yellowtail fillets, which boast a light, buttery texture and deliciously mild, slightly sweet flavor.

INGREDIENT IN FOCUS
Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. It truly brightens up any dish with its intensely aromatic and pleasantly spicy flavors.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Yuzu & Honey-Glazed Yellowtail Fillets with Miso-Vegetable Rice & Cashews
Title
  • 4 Yellowtail Fillets
  • 1 cup Sushi Rice
  • ½ lb Mushrooms
  • 5 oz Baby Spinach
  • 4 ears Of Corn
  • 2 Bell Peppers
  • 1 Tbsp Sesame Oil
  • 4 tsps Yuzu Kosho
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Sweet White Miso Paste
  • 3 Tbsps Roasted Cashews
  • 2 Tbsps Vegetable Demi-Glace
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 4 tsps Honey

Yuzu & Honey-Glazed Yellowtail Fillets

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the cashews. In a bowl, combine the miso paste, vinegar, and demi-glace; whisk until smooth. To make the yuzu glaze, in a separate bowl, whisk together the honey (kneading the packet before opening), yuzu kosho, and 1/4 cup of water. 

Prepare the ingredients
Start the vegetables
3 Start the vegetables

In a large, high-sided pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring. 2 to 3 minutes, or until lightly browned. Add the corn kernels and diced peppers. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sautéed aromatics and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the spinach is wilted.

4 Finish the vegetables & rice

Add the cooked rice to the pan. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the miso-vinegar mixture. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a serving dish. Rinse and wipe out the pan.

Finish the vegetables & rice
Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 minute. Add the yuzu glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until coated and cooked through.* Turn off the heat. Serve the finished vegetable rice topped with the cooked fish (including any glaze from the pan). Garnish with the chopped cashews and sesame seeds. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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