Recipes Discovered

Miso Glazed Tilapia with Soba Noodles and Sugar Snap Peas

Seth really liked the miso salmon at the Cheesecake Factory and has been trying to get me to make it for quite awhile now. I don’t enjoy salmon, but we came to a compromise that I would try to make the recipe with a different fish. I used tilapia, because that’s what I had in the freezer.

To make the miso glazed, I combined a couple recipes together and ended up with miso, rice vinegar, brown sugar, and soy sauce. I marinated the fish for about 30 minutes in the mixture before removing it from the marinade baking it for 10 minutes in a 400 degree oven. The Cheesecake Factory serves their salmon with snow peas and white rice, but I opted for sugar snap peas and soba noodles. Soba noodles are made from buckwheat and are popular in Japanese cooking. To make the miso sauce, I combined the remaining marinade with more miso, chicken broth, and sugar in a skillet. Once it was boiling, I added the sugar snap peas, covered the pan, and cooked them about 3 minutes until they were tender. I added the cooked soba noodles to the skillet and mixed to combine everything. I served the noodles topped with the fish.

I thought the soba noodles were amazing. I loved the miso sauce – it was sweet and just a little bit salty. However, the fish was horrible. Not necessarily because of the miso glaze, but because it was so fishy. Tilapia is not supposed to be fishy. I assume the fish came from a bad ‘batch’ or something, but unfortunately, it ruined the dish for me.

Miso Glazed Tilapia with Soba Noodles and Sugar Snap Peas