Miso Glazed Rockfish with Fennel-Orange and Arugula Salad Ingredients: Rock Fish: Two 8 ounce rockfish fillets 1/4 cup of white miso 1/4 cup of Mirin 2 tablespoons of brown sugar Juice of 1 lemon 2 tablespoons of soy sauce 2 tablespoons of vegetable oil Salad: 3 tablespoons of chopped fresh chives Juice of 1 orange 1/4 cup of rice wine vinegar 2 tablespoons of honey 1 tablespoons of Dijon or grainy mustard 1/2 cup of sesame oil Segments of 2 oranges 1/2 shaved fennel bulb 2 cups of packed arugula Kosher salt and fresh cracked black pepper to taste Makes 2-3 servings Preparation: Fish: 1. In a large bowl, whisk together miso, Mirin, brown sugar, lemon juice and soy sauce. 2. Once combined, pour it in a Ziploc bag with the rockfish and place it in the refrigerator to marinate for at least 30 minutes. 3. Once marinated, remove from the refrigerator and sauté them in a large hot sauté pan with 2 tablespoons of vegetable oil that has reached the smoking point. 4. Once the fish is in the pan turn the heat down to medium-high. This is a delicate fish and will cook for 3 minutes on each side. 5. Once cooked, remove from the heat and set aside. Recipe Created by Chef Billy Parisi Salad: 1. In a bowl whisk together chives, orange juice, vinegar, honey, mustard and sesame oil to make vinaigrette and set aside. 2. In a separate bowl combine orange segments, fennel and arugula and using a small amount of the vinaigrette, dress the salad. 3. Season with salt and pepper and set aside. To Plate: Place down the fish and on a white plate and on the other side place the salad. Recipe Created by Chef Billy Parisi .