Grilled Fish and Plums with Sweet Mirin Barbecue Sauce

We wanted to make Grilled Scallops and Plums with Sweet Mirin Barbecue Sauce but the market didn't have any Scallops. We substituted Fish for the Scallops and it worked perfectly. The plums were great. I simply tossed them on the grill. We served Spicy Corn on The Cob with Miso Butter And Chives with the fish. You can get the original recipe for the Grilled Scallops and Plums with Sweet Mirin Barbecue Sauce on our blog of: August 18, 2012. Click the date to get the recipe.

Spicy Corn on The Cob with Miso Butter And Chives

New York Times

Corn slathered in miso butter is special enough, so you’re within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to “seven-flavor chile pepper,” though not all of those seven flavors are chile: There’s also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can’t find shichimi togarashi, substitute crushed red-pepper flakes.

Ingredients

4       ears fresh corn, shucked

4       tablespoons unsalted butter, at room temperature

2       tablespoons white miso paste

2       tablespoons finely chopped fresh chives

1       teaspoon shichimi togarashi or crushed red-pepper flakes

Lime wedges, for serving

Preparation

1.   Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

2.   Meanwhile, in a small bowl, mix together butter and miso paste.

3.   Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.