Friday, January 30, 2009

Miso-Glazed Cod

This delicious dinner was inspired by a similar dish I had at a Boston restaurant last week. The restaurant made it with black cod, which my fish guy doesn't carry, though he likened it to Chilean Sea Bass, which I think is a good comparison. However, I didn't want to shell out for the sea bass, so I made this with fresh cod instead. The end result is slightly sweet and melt-in-your-mouth tender. Enjoy!

Miso-Glazed Cod
Serves 3

Three 6-ounce cod fillets, rinsed and patted dry
3 Tablespoons white miso
2 Tablespoons light brown sugar
1/2 teaspoon dark sesame oil
1 Tablespoon mirin
sliced scallions for garnish

Place the fish fillets on a plate or in a shallow dish.

Combine the miso, light brown sugar, sesame oil and mirin in a small bowl, stirring until the brown sugar is incorporated into the paste.

Spread about 1 Tablespoon of the miso mixture on each fish fillet. Cover loosely with plastic wrap and refrigerate for 30 - 60 minutes.

Preheat the broiler, with the rack about 3 1/2 inches from the heating element. Line a baking sheet with aluminum foil and place the fish fillets on it. Broil for 3-4 minutes, or until they begin to char.

Remove the sheet from the oven and turn the heat down to 375. Brush the remaining miso glaze over the fillets.

Very thin fillets will be cooked at this point. Thicker fillets will need to be baked for 5-6 minutes more.

Garnish fillets with sliced scallions and serve.

Recipe adapted from Ellie Krieger's The Food You Crave.

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