Miso Cod

Cod is my favorite fish, I love the butter like texture unfortunately I can’t always get this fish at the market but when I see it I take advantage of it.  I found a quick, simple and tasty recipe from Food and Wine.  Let this fish Marinate over night as indicated in the recipe it really soaks up all that flavor from the miso.  I made Couscous with Peas along side with just tsp of 100% Spanish Olive Oil.  

 

 

miso cod2miso cod

 

 

recipe

  1. 3 tablespoons mirin
  2. 3 tablespoons sake
  3. 1/2 cup white miso paste
  4. 1/3 cup sugar
  5. Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
  6. Vegetable oil, for grilling
  7. Pickled ginger, for serving
  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
  2. Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
MAKE AHEAD The marinade can be refrigerated for up to 1 week.

SUGGESTED PAIRING

Spicy, full-bodied Gewürztraminer.

 

 

 

 

 

 

 

 

 

 

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