BRW, p 210-211
We substituted 2 half-pound fillets of halibut for the scallops, as described in the “miso-broiled fish” variation and increased both the miso and onion by half. Also, we used 2 tbsp of sherry and 1 tbsp of honey in place of the mirin. Finally, we broiled it for about 4 min, right up until the miso coating was about to burn. It turned out spectacularly! We really should start taking pictures of some of the dishes, because this one looked as good as it tasted!
La Cocina de David 