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Miso-honey glazed black cod
A unique flavour profile for your seafood lover in your life!
SERVES
4
Ingredients
Miso-Honey Cod
- 1/2 cup (120 ml) sake
- 1/2 cup (120 ml) mirin
- 1/2 cup (120 ml) white miso paste, blended until smooth
- 2 tablespoons (30 ml) honey
- 4 each 5-ounce (150 g) black cod (sablefish) fillets, skin on and scaled
- 1 tablespoon (15 ml) vegetable oil
Sesame Garlic Veggies
- 2 cups (470 ml) mini sweet peppers (red and yellow), seed pod removed
- 2 cups (470 ml) Brussels sprouts, halved
- 4 cloves garlic, thin long slices
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (15 ml) toasted sesame oil
Serve
- 1 tablespoon (15 ml) vegetable oil
- Sliced scallions, to garnish
Directions
Miso-Honey Cod
- Combine sake, mirin, blended miso paste, and honey in a medium saucepan set over medium heat, and whisk to combine.
- Bring to a full simmer for three minutes to burn off the alcohol. Remove from heat and cool completely. Refrigerate for 20 minutes.
- Place cod in a non-reactive container and cover with the cooled marinade.
- Cover and refrigerate for at least 8 hours (up to two days).
Sesame-Garlic Veggies
- Preheat the oven to 450° F (230° C).
- Heat vegetable oil, sesame oil, and garlic in a large non-stick pan over medium-high heat.
- Cook until the garlic is crisp (amber, not burnt), four to five minutes. Immediately strain and reserve oil and crisp garlic separately.
- In a large bowl, toss the vegetables with the garlic oil and season with salt.
- Spread on a baking sheet in an even layer and transfer to the oven. Roast for five to six minutes, until charred but still al dente.
- Keep warm. Before serving, toss with the garlic crisps.
Serve
- Preheat the oven to 400° F (205° C).
- Remove fish from marinade, shake off the excess but don’t rinse.
- Transfer marinade to a small saucepan and bring to boil, then lower heat and simmer for four to five minutes. Keep warm.
- Heat oil in a large, non-stick sauté pan over medium heat.
- Place the fish in the pan, flesh side down, and cook for one to two minutes, until slightly crispy.
- Sear sides for one to two minutes each, until caramel coloured.
- Finally, flip, the skin side down, and sear until the skin is just starting to crisp.
- Transfer to a lined tray and bake for three to four minutes (or to preferred doneness).
- Ladle the cooked marinade onto a plate as a sauce.
- Lay on hot Sesame-Garlic Veggies, top with the Miso-Honey Cod, and garnish with sliced scallions. Enjoy!
