Yuzu is a Japanese citrus fruit with a flavor that’s a cross between a lemon and a mandarin orange. The juice of the yuzu can be used in marinades and dressings for fish and meats, in desserts such as meringues, jellies and custards, and in drinks when used as a bitter.

The fruit is sometimes available at open markets, and bottled yuzu juice can be found in Asian markets.

This week, enjoy these yuzu recipes.

MISO BUTTERFISH

» 2 tablespoons red miso paste
» 2 teaspoons light brown sugar
» 1 tablespoon low-sodium soy sauce
» 1 tablespoon yuzu juice
» 1 (1-inch) piece ginger, minced, divided
» 2 medium fillets butterfish
» Pepper, to taste
» 2 teaspoons olive oil
» 3 cloves garlic, minced
» 2 green onions, thinly sliced on an angle, with white and green parts sorted
» 1 bunch ong choy (Chinese cabbage), washed, drained and roughly chopped
» Salt, to taste
» 2/3 cup black rice, cooked (find at health food stores)

Heat oven to 400 degrees. Spray baking pan with nonstick cooking spray; set aside. In small bowl, combine miso, sugar, soy sauce, yuzu and half of ginger; whisk until smooth.

Pat butterfish dry with paper towels and season with pepper on both sides. Place fillets on baking pan; top with 2/3 of miso glaze, coating evenly. Place in oven and roast 12 to 14 minutes, or until glaze is browned and fish is cooked through. Remove from oven; set aside.

Heat oil on medium-high. When hot, add garlic, white part of green onions and remaining ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add ong choy and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes or until wilted. Add rice and remaining glaze; stir until well combined. Season with salt and pepper and remove from heat.

Divide on two plates. Top each with butterfish. Garnish with remaining green onions. Serves 2.

Approximate nutritional information, per serving (not including salt to taste and based on 5-ounce fillets of butterfish): 610 calories, 20 g fat, 6 g saturated fat, 90 mg cholesterol, 1,100 mg sodium, 76 g carbohydrate, 10 g fiber, 9 g sugar, 36 g protein

MUSHROOM SALAD WITH YUZU DRESSING

» 1-1/2 tablespoons butter
» 8 ounces assorted mushrooms, such as oyster, shiitake and enoki, wiped clean and roughly sliced
» 3 handfuls local baby greens or arugula
» Fresh chives, for garnish
» Pine nuts, for garnish (optional)

Dressing:
» 1/4 cup grape seed oil
» 1-1/2 tablespoons yuzu juice
» 1-1/2 tablespoons low-sodium soy sauce
» 1 clove garlic, finely chopped
» Sea salt and freshly ground black pepper, to taste

For dressing, in bowl, combine oil, yuzu, soy sauce and garlic. Whisk well. Season with salt and pepper; set aside.

In pan over medium-high, heat butter. Add mushrooms but do not overcrowd pan. Cook in 2 batches if necessary. Season with salt and cook mushrooms until wilted and beginning to brown, about 8 minutes.

Transfer to bowl. Add enough dressing to coat evenly.

Divide greens among 3 salad bowls and mound mushrooms on top. Drizzle remaining dressing over salad. Garnish with chives and 1 teaspoon pine nuts. Serves 3.

Approximate nutritional information, per serving (not including salt to taste or pine nuts): 250 calories, 24 g fat, 5 g saturated fat, 15 mg cholesterol, 330 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein