If you've never made miso-glazed fish, you've missed out on one of the easiest, tastiest and most attractive ways to both season and prepare fish EVER. I'm especially fond of it on mild, slightly wet fish, like black cod, whose moisture otherwise resists crusting.
Here's what you do for two pieces of fish: put one heaping teaspoon of miso in a small bowl large enough to hold your two pieces of fish. Whisk in citrus juice: grapefruit, lemon, lime, orange or, like I did here, small sweet clementines. Doesn't take much, I used just 1.5 fruits, but you have to be your own judge. You're looking for something looser than a paste, more like a syrup: just where it will easily coat a piece of fish. Drop in the fish, coat, and let sit for about an hour. Pan fry in olive oil--teflon highly reccomended--on a fire hot enough to slightly blacken the miso coating on both sides, show side down first. Serve with a slice of the same citrus you used in the glaze for a finishing spritz. Fast, easy, DIVINE.
Perfect for riesling. I served this with seared slices of parsnip and zucchini on the side.