Try this Miso Black Cod recipe, or contribute your own.
Suggest a better descriptionMiso Black Cod
- Miso - 1/4 cup (preferably white,
but any type will work)
- Sugar - 2 Tbsp
- Mirin - 2 Tbsp (marsala wine)
- Vinegar, rice - 2 Tbsp
- Fish, black cod / sablefish - 4
filets (sub any white fish)
- Oil, cooking - 1 Tbsp
Cauliflower Rice
-I used Costco stir fry asian rice
Furikake Kale Chips (baked kale chips with fish)
- Kale, curly leaf - 1 bunch, leaves
torn off of stems and stems
discarded
- Oil, olive - 2 tsp
- Furikake - 1 1/2 Tbsp
- Chili powder - 1 tsp
rep
1. Make miso marinade - Combine miso, sugar, mirin, and rice vinegar in
a microwave-safe bowl. Microwave in 30 second increments, stirring
well each time, until the sugar dissolves and the mixture is fairly
smooth. Spread marinade out in a baking dish (or other container you’ll
use to marinate the fish) and allow to cool for a few minutes. (Can be
done 1 day ahead)
2. Marinate fish - Add fish to marinade and turn to coat, leaving it fleshside
down. Marinate for 15 minutes and up to 1 day. (Can be done 1
day ahead)
3. Rice - (This makes enough for 2 nights. If prepping right before
cooking, get oven heating first.) For white rice, rinse until clear. Fill a
saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio
for water to rice), and some salt. Cover with lid and bring to a boil.
Once water boils, stir, lower heat to a low-medium, and cover. Check
white rice after ~20 min; brown at ~45 min. Rice is done when it's
absorbed all the water. If it's not done, leave the cover on until all water
has been absorbed. Take cover off to release steam and fluff with a
wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
4. Kale - Peel off leaves and discard stems. (Can be done up to 3 days
ahead)
Make
1. Heat oven to 300F / 149C degrees. (I baked kale chips with fish at 400 deg.)
2. Spread kale leaves onto a sheet pan (use two if needed to give them
plenty of space). Toss kale with olive oil and then with furikake and
chili powder (some of the spices may not stick, but try to get most of
them onto the leaves; you can add a bit more olive oil if needed).
3. Bake kale for 8 to 12 minutes until leaves are crispy. Sprinkle with
some salt right out of the oven.
4. When kale leaves are done cooking, set them aside and increase oven
temperature to 400F / 204C degrees. Wipe off one of the sheet pans
you used for the kale chips and spray it with nonstick cooking spray
or brush with some oil.
5. Next, place a nonstick pan with cooking oil over medium heat.
6. Use a butter knife or spatula to gently scrape marinade off fish
(discard marinade).
. Place fish, flesh-side down, in heated pan. Sear fish until it is golden
brown on one side, 3 to 4 minutes.
8. Once the fish is seared on one side, gently flip it onto the prepared
sheet pan so that the cooked side is facing up.
9. Transfer fish to the oven and bake until it is very flaky and tender, ~10
minutes.
10. If rice was made ahead, reheat in the microwave. (Reserve half for
Wednesday.)
11. Serve fish over rice with kale chips on the side. You can eat the kale
chips separately or mix the crunchy kale in with the rice and fish.
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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