Miso-Glazed Black Cod on Sunflower Sprouts |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Miso, a salty, earthy Japanese bean paste, is rich in vitamin B and protein. White miso, also known as shiro miso, has a more delicate flavor than darker miso pastes. Mirin is a sweet golden wine made from glutinous rice; it is essential to Japanese cooking. Both ingredients can be found in the Asian foods section of some supermarkets, at some natural foods stores, and at Japanese markets. Ingredients:
1/3 cup white miso (fermented soybean paste) |
1/4 cup plus 1 teaspoon mirin (sweet japanese rice wine) |
3 tablespoons unseasoned rice vinegar, divided |
2 tablespoons minced peeled fresh ginger |
4 teaspoons toasted sesame oil (such as asian), divided |
4 6-ounce skinless black cod fillets |
1/2 cup chopped green onions, divided |
5 ounces sunflower sprouts |
Directions:
1. Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
2. Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
3. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
|
|