Miso Glazed Fish

If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon.

I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future.

This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish.


  • 1 ½ tablespoon miso (red)
  • 1 tablespoon cooking wine
  • 1 ½ tablespoons sugar
  • 2 tablespoon water
  • 1 pinch red chili pepper
  • ½ teaspoon grated ginger
  • 2 pieces of fish (salmon and tilapia)
  • 1 teaspoon white sesame
  • Cilantro, chopped for garnish


Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight.

Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed.

In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown.

Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro.

Serve hot with veggies and rice.

If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

Thank you for stopping by Color Your Recipes…have a colorful week!

Sauté Shrimp and Fish

Okay, this is one of the dishes that I am almost embarrassed to share. It is so ridiculously easy and simple that it may insult you…but I could not leave behind because it is delicious and can be made in a few minutes. It is great with a side green salad. Please feel free to add more or less of the ginger, green onion and paprika according to your taste. The combination of caramelized green onion and ginger with the seafood is just perfect!


½ lb of large shrimp
½ lb of white fish cut into approximately 1 to 1 ½ in
Green onion finely chopped
Ginger finely chopped
Paprika to taste
Salt and pepper to taste
Cooking wine
Olive oil


Mix all the ingredients above, except for the olive oil. Let it set for 5 minutes.

In a wok or fry pan heat the olive oil in medium to high temperature.

Carefully layer the shrimps and the fish so they do not overlap.

Cook until one side is golden brown then turn one piece at the time and cook the other side. Do not overcook. Serve hot.

If you enjoy this simple recipe you might want to check on Shrimp with Cilantro and Lemon.

Yes, we just came back from a long vacation…still adjusting to the time and thought that it would be nice to share with you a glance of what we experienced :)

And yes, I will post more pictures as soon as I have all the thousands of pictures sorted…yes, thousands…but do not worry, I will not make you see them all :)

Did you know that shrimp is low in fat and calorie but contains high amount of cholesterol?

Thank you for stopping by Simple Recipes and have a great week!

Halibut with Garlic and Parsley

After a whole week of big dining and wining…it is time to take it easy, eat less and healthier. It was really hard to resist all the food that was offered all the time.
We all had a great time and more importantly, it was really good to be around family…in a way I feel very blessed given that my family has been always very close and this trip just emphasized the love and affection that we have for each other.

And, I am so excited…my recipe “BANANA SPRING ROLLS” was selected the recipe of the month for MOM OFFERS MORE!. Although the site contain mainly informations for NY residents, there are many tips that can be valuable for moms everywhere.

Anyway, I will share today a really simple, easy and very healthy meal. The halibut I got at Costco, it come individually packed and ready to be cooked.


2 filet of halibut
1 tablespoon olive oil
5 cloves garlic, minced
½ bunch parsley, chopped
1 tablespoon lemon juice
Salt and pepper to taste


Coat the halibut filet with the olive oil, garlic, parsley, lemon juice, salt and pepper. Let the fish filet sit for approximately 10~15 minutes. Arrange the fish filet in a oven safe dish and bake at 425F for approximately 20~25 minute. Serve hot with a side salad. Enjoy!

Did you know that halibut meat is very low in fat? Moreover, halibut are among the largest fish in the sea and is the largest of all the flatfish. Halibut both eyes are on the upper side.

Thank you for stopping by Simple Recipes and have a great week!

Butter Lemon Trout

Today I want to share a very simple recipe for fish, I used steelhead trout for this recipe. This fish can make a wonderful weekday dinner, while the fish is in the oven just prepare a simple green salad to go with it. It is healthy and so tasty.


2 trout filet
1 to 2 tablespoon parsley finely chopped
4 cloves of garlic finely chopped
½ teaspoon paprika
½ teaspoon red pepper
2 tablespoon butter
½ tablespoon olive oil
1 lemon, peel grated.


Melt the butter in the microwave and add the olive oil, garlic and parsley.
Please the fish in a slightly oiled baking dish, sprinkle with paprika and red pepper and baste the trout with the butter mix.
Bake in a pre-heated oven at 375F for approximately 15 minutes or until the fish flakes easily with a fork.
Place on a serving plate and squeeze the lemon juice over the trout and garnish with the lemon peel. Serve hot.

Did you know that steelhead trout is very similar to salmon? Steelhead trout and rainbow trout are the same species, salmonid and is often called salmon trout.

Thank you for stopping by Simple Recipes!

Fish with Jalapeno Jelly

This is a simple recipe for fish…I like to use white fish, so in this recipe I used basa fish which belongs to the catfish family. The fish is coated with a layer of cornmeal and pan fried, so the crust is crunchy and together with slightly spicy japaleno jelly with the moist fish it is so yummie!


1 filet of any white fish
1~ 2 tablespoon jalapeno jelly of any jelly of your preference
1/3 cup cornmeal
½ tablespoon dry parsley
Salt and pepper to taste
1 tablespoon olive oil
½ tablespoon butter


Dry pat the fish and coat with the jelly.

In a dish mix the cornmeal with the dry parsley, salt and pepper to taste.

Coat the fish both side and set aside.

In a fry pan, heat the olive oil with the butter.

Pan fry the fish until both side are slightly brown.

Serve warm.

Steamed Tilapia

This is a very easy and simple recipe for tilapia. It is tasty and the fish comes out very tender and juicy…not to mention that it is very healthy.


2 filets of Tilapia
1 tablespoon ginger (finely stripes)
1 ½ tablespoon cooking wine
¾ cup of fresh shiitake mushroom sliced
½ cup green onion finely chopped
½ cup cilantro chopped
1 tablespoon sesame oil
2 tablespoon light soy sauce
1 teaspoon honey
Salt and pepper to taste


Lay the filets on a steam safedish, sprinkle the filet with the 1 tablespoon of cooking wine, top it with the ginger, salt and pepper, mushrooms and the green onion.

Steam the fish for approximately 10 minutes. In the mean time mix the soy sauce, honey, remaining cooking wine and sesame oil.

Remove the liquid that is formed during the cooking. Gently add the cilantro and the soy sauce mix. Steam for another 2 minutes.

Serve it hot.

Thank you for stopping by Simple Recipes and have a great week!

Speedy Miso Salmon

This is a very simple and fast (therefore speedy) way to make miso salmon when you are in hurry since there is no need to marinate and you still get the miso flavor in the salmon. The more elaborate method require an overnight (at least) marinate, which you can find here. You can use this method with to cook other fish.
By the way, excuse me the pictures…did not elaborate, but trust me the salmon taste better than in look …


2 salmon filet, cut in half.
1 tablespoon miso paste
½ tablespoon sugar
3 tablespoon water
½ tablespoon cooking wine
1 tablespoon olive oil


In a bowl add the miso paste, sugar, water and the cooking wine, mix well. Cover the salmon filet with the miso paste, in the meantime heat the olive oil in a skillet, place the salmon and add approximately ¼ to 1/3 cup of water and cover (to cook the salmon). Once the water evaporates let the salmon brown both side.
Serve warm with rice.

Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).

Thank you for stopping by Simple Recipes and have a great week!

Baked Orange Roughy

Happy New Year! Hope you had a great Holiday…after a big celebration to welcome 2010, we decided to eat lighter to compensate all what we ate for this Christmas and New Years celebration…
Orange Roughy? There are a couple of reasons:

1. My husband likes better white fish, according to him they are less “fishy”. I am not sure about his hypothesis, because I had white fishes that were very “fishy”, anyway, no need for further discussion…

2. I usually buy the fish frozen, individually packed at Costco, they defrost very fast so I can come up with something fast when I run out of idea, this is one of the recipe that I often use, again, it is simple, fast and very healthy. I like the idea of topping the fish with fresh crushed garlic, once baked, the garlic turns kind of crispy, adding a great flavor to the fish.


3 small filets Orange Roughy
2 cloves garlic
Salt and pepper to taste
1 tablespoon olive oil


Cover the filets with olive oil and sprinkle with crushed garlic, thyme, paprika, salt and pepper to taste.

Bake for 15 to 20 minutes at 375F.

Serve hot.

Thank you for stopping by Simple Recipes and have a great week!

Salad with Strawberries

When I heard for the first time the term “fast food”, immediately came to my mind that is a dish that you can prepare really fast. Only later I learned the real meaning of “fast food”. Here is one of my version of fast food. It is really fast if you have handy the ingredients, I promise you that it will not take more than 15 minutes. You can substitute “Old Bay” spice with celery salt, pepper and paprika.


2 filets of salmon
Old Bay spice
1 tablespoon olive oil

½ bag of mix greens
1 carrot shredded
3~4 leaves of romaine lettuce
½ cup of strawberries
2 tablespoon pine nuts
2 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar


Turn the convection oven to 375F, if you have a timer, set it to 15 min. In the meantime, in a oven safe dish add the olive oil and place the salmon, turn it so the whole filet is cover with the oil. Sprinkle with the Old Bay spice and place in the oven for 12 minutes.

Once the salmon are in the oven, prepare the salad.

Rinse the romaine lettuce and strawberries and cut in small pieces. In a salad bowl, place all the greens, and top it of with the carrot, strawberries and pine nuts.

When the oven goes off, add the extra virgin olive oil and balsamic vinegar to the salad and mix gently. Serve with the baked salmon.


Did you know that balsamic vinegar is not a vinegar? But a product make from a reduction of cooked grape juice.
Aged balsamic vinegar is rich, thick and has a deep brown color. The flavor is a balance between sweet and sour elements of the cooked grape juice, with a hint of wood barrel that was aged in.

Thank you for stopping by Simple Recipes and have a great week!