Kick off summer grilling season with a new twist on fish

ASHWAUBENON (WLUK) -- The unofficial start to summer is almost here!

Josh Swanson, Campus Executive Chef at St. Norbert College, joined FOX 11's Emily Deem on Good Day Wisconsin to fire up the grill.

Chef Josh put a new twist on fish for summer.

Misoyaki Cobia

By Chef Josh Swanson

Ingredients

• 1/2 cup mirin
• 1/2 cup sake
• 1 cup brown sugar
• 1 cup white or yellow miso
• 4ea ⅓# cobia fillets

Directions:

In a small saucepan combine the first 3 ingredients. Flame off the alcohol by bringing the pan to a boil, continue to cook until sugar is fully dissolved. Add the miso, simmer while whisking until smooth(about 5 minutes). Fully cool mixture until below 40. Dry the surface of the cobia fillets with paper towel. Combine marinade & fish in a ziplock bag, make sure all sides of the fish come in contact with the marinade then refrigerate overnight. When ready to cook, heat half of a grill to medium high. Wipe off any excess marinade as it may over caramelize. Cook fish by first placing on the side of the grill without heat then moving on & off the heat until the fish is nicely browned & an internal temperature 145 is reached.