Misoyaki

Prepare the Miso Marinade: In a medium saucepan, whisk together the white miso, granulated sugar, sake, and mirin. Bring the mixture to a gentle boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the marinade has thickened and reduced slightly, approximately 45 minutes. Transfer the marinade to a shallow dish and allow it to cool completely, about 30 minutes to 1 hour. Gently place the butterfish fillets in the cooled marinade, ensuring they are fully coated. Cover the dish and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.

Craft the Beurre Blanc: In a separate saucepan, combine the white wine vinegar, dry white wine, finely chopped shallot, bay leaf, and black peppercorns. Bring the mixture to a boil over medium heat. Reduce the heat to medium and simmer until only about 1 tablespoon of liquid remains, approximately 2 to 3 minutes. Pour in the heavy whipping cream and continue to simmer until the mixture is reduced by half, about 2 to 3 minutes. Increase the heat to medium-high and rapidly whisk in the cold butter pieces, one at a time, until the beurre blanc is smooth, emulsified, and slightly thickened. Strain the beurre blanc through a fine-mesh strainer to remove the solids, resulting in a silky-smooth sauce.

Infuse with Lemon: Gently stir the fresh lemon juice into the warm beurre blanc until evenly incorporated, creating a harmonious balance of richness and acidity. Fold in the chopped fresh parsley for a touch of herbaceousness.

Create the Sweet Soy Reduction: In a small saucepan, combine the soy sauce and granulated sugar over low heat. Cook and stir continuously until the sugar is completely dissolved and the mixture has reduced to about 1 cup, creating a concentrated and flavorful glaze, approximately 15 to 20 minutes.

Cook the Butterfish: Heat a skillet over medium heat for 2 to 3 minutes until it is nicely hot. Remove the butterfish fillets from the miso marinade, discarding any unused marinade. Carefully place the butterfish fillets in the hot skillet and cook until the fish is cooked through and flakes easily with a fork, about 3 to 4 minutes per side, depending on the thickness of the fillets. Transfer the cooked butterfish to a warm serving plate. Drizzle the vibrant lemon-infused beurre blanc and the luscious sweet soy reduction around the fish, allowing the sauces to complement the delicate flavors of the butterfish.