Mambo Sprouts

Miso-Ginger Crusted Snapper

Ingredients:

• 4-6 snapper fillets
• 3 oz. white miso paste
• 1 oz. mirin cooking wine
• 1 tsp. minced ginger
• 1 Tbsp. chopped scallions
• 1-2 Tbsp. San-J® premium Tamari
• 1/2 cup panko bread crumbs
• Salt & pepper
• 1 Tbsp. butter
• 1 Tbsp. oil

Directions:

1. Mix all wet ingredients to form paste.
2. Lightly salt & pepper the fish.
3. Lightly rub paste on one side of the fillets -top with panko and pat down until just dry (shake off excess panko).
4. Heat butter and oil until butter no longer foams.
5. Lay fish topping side down in pan until just brown (happens quickly).
6. Turn over with kitchen tongs and finish in the oven until just cooked through.

Servings: 4-6