Fish Dinner in a Flash!

This super-fast, super-easy recipe is from Gourmet Magazine. It originally called for sea bass but I have made it with a variety of firm fleshed fish including cod, halibut, and mahi-mahi and loved all the versions. (Make sure to buy fish fillets with the skin on.) The thing I love especially love about this dish is that you cook your main course and vegetable at the same time. This is a great way to use this spring's farm fresh asparagus. Feeding Fre(e)nzy tips:

• To really speed up preparation set the timer on your oven to start preheating your oven before you get home!
• To check if your fish is done insert a metal skewer or paring knife into the fish, pull it out and touch the back of your hand--if it is very warm your fish is perfectly done. (This handy tip came from star chef Eric Ripert of Le Bernardin in NYC.)

Miso-Glazed Fish with Asparagus (Gourmet Magazine, June, 2007)
(Makes 4 servings)

2 tablespoons white miso (fermented soybean paste, NOT sweet OR labeled Saikyo)
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
2 (5-6 ounce) fish fillets (try sea bass, cod, mahi-mahi, or halibut--pick what's freshest and on sale!)

1. Preheat broiler. Line a 17 by 12 inch shallow baking pan with foil and lightly oil.
2. Whisk together miso, sugar, lemon juice, water and pepper in a bowl.
3. Toss together asparagus, oil, and pich of salt in a large bowl.
Arrange fish, skin side down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 minutes from heat until fish is just cooked trhough and asparagus is crisp-tender, 8 to 12 minutes.