I used the glaze that the recipe link above calls for, but i did not use the cooking method. I heated a pan over medium-high heat, heated 2 tsp EVOO, brushed the glaze on the fillets, add s&p, and cooked 3-4 minutes per side.
Miso is found in the refrigerator section - check in the organic section near the tofu. I had to go to Whole Foods to find it. It comes in a 16oz container, (made in Asheville, NC!) but has a long shelf life and many uses.
Other uses for Miso: stir a tablespoon into soups at the end; spread thinly on bread as a sandwich spread; combine a little miso with olive oil, flax seed oil, ginger and garlic to make an Asian-inspired dressing that can be used on salads or cold grain/pasta dishes.
(click above for recipe)
I thought this was good...but don't think I will make again...until...Andy said that he thought the soup was great and that this would be a nice holiday soup to serve...you decide.