Recipe Courtesy of Estate Chef Tod Kawachi
In a small sauce pot, combine the red wine, ginger, black garlic, scallions and bring to a simmer to reduce to 1/8 c glaze. Whisk in the red miso paste, rice vinegar and soy sauce. Blend in a food processor until smooth, then pass this sauce through a fine mesh strainer. Preheat Big Green Egg to 400°F, then grill the fish evenly on both sides until internal temp. reaches 130°F for medium or your desired degree of doneness. Brush the Red Miso Red Wine glaze over the top of the fish. Garnish with lemon wedges.
Other fish options: Bass or Sturgeon
