MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
MISO-GLAZED COD
This is the product of a tub of white miso that had sat too long untouched and some lovely cod fillets I got on sale today. Salty and a touch sweet. Very quick and easy to prepare, but elegant enough for a dinner party.
Provided by under12parsecs
Categories Asian
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
- Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
- Place cod in the baking pan and sprinkle with pepper.
- Spread miso mixture on the top of each cod fillet.
- Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.
MISO-GLAZED COD
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
MISO GLAZED COD
Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Cut the cod into 4 equal pieces, rinse and pat dry.
- In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
- Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
- Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
- Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g
MISO-GLAZED BLACK COD ON SUNFLOWER SPROUTS
Categories Wine Fish Ginger Soy Sauté Quick & Easy Cod Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
MISO GLAZED PINK COD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
- Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
- Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
- Garnish with chives.
- Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.
MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
MISO-GLAZED COD
A little different take on this dish. Not sure where I found but I think Weight-Watcher. Do not know point value but sounds low cal and healthy.
Provided by TXOLDHAM
Categories Asian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Line a small baking pan with foil and spray foil with a non-stick oil spray.
- Combine miso, vinegar, hot water, oil, ginger and garlic in a small bowl and beat with a whisk until smooth.
- Place cod in the baking pan and sprinkle with pepper.
- Spread miso mix on the top of each cod fillet.
- Broil cod 5 inches from the heat until just opaque in the center, 8-10 minutes.
- Serve at once with lemon wedges.
Nutrition Facts : Calories 178, Fat 3.9, SaturatedFat 0.5, Cholesterol 73.3, Sodium 400, Carbohydrate 2.6, Fiber 0.5, Sugar 0.5, Protein 31.4
MISO-GLAZED BLACK COD
Steps:
- For marinade, bring rice wine to boil in small saucepan over high heat. Boil for 20 seconds, remove from heat, then whisk in miso until smooth. Return to low heat; whisk in sugar until dissolved. Cool completely. Pat fish dry with paper towel. Toss fish in marinade and refrigerate 15 minutes. Line baking tray with foil and brush with vegetable oil. Place marinated fish on tray and broil until caramelized on top and opaque in centre, about 10 minutes. Serve immediately. Makes 4 servings.
KOREAN MISO AND HONEY GLAZED COD
How to make Korean Miso and Honey Glazed Cod
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
- In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
- Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
- Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.
KOREAN MISO AND HONEY GLAZED COD RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 15
Steps:
- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet. In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate. Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork. Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions. Notes *If your cod filets are quite large, you will want to cut them into pieces that are about 4 inches at their largest point. The more evenly you can cut them, the more evenly they will cook. Also, if your cod is skin on, prepare it with the skin side down and then slide it from the skin before serving. **If you cannot find gochujang, you can substitute chili garlic sauce or sambal oelek. It will be slightly spicier, but still good. ***If you cannot find beech mushrooms, you can halve 1 cup of baby button or crimini mushrooms or thinly slice larger button or crimini mushrooms.
MARTHA STEWART'S MISO-GLAZED COD
We love this recipe. Quick and delicious! You can find the white miso paste in the Asain section of some supermarkets or in most health-food store.
Provided by susie cooks
Categories High Protein
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
Nutrition Facts : Calories 279.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 99.3, Sodium 856.3, Carbohydrate 18, Fiber 0.9, Sugar 13.8, Protein 43.2
JAPANESE MISO-GLAZED COD
For Japanese food lovers, this is a delicious way to prepare cod.
Provided by terryhongzs
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, mirin, and sesame oil in a bowl. Stir well until brown sugar is fully dissolved.
- Place cod on a baking sheet and brush about 2 tablespoons miso glaze on each fish fillet. Marinate 30 minutes to 1 hour.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Reduce oven temperature to 375 degrees F (190 degrees C). Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- Sprinkle with toasted sesame seeds and scallions before serving.
Nutrition Facts : Calories 246 calories, Carbohydrate 16.9 g, Cholesterol 61.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 32 g, SaturatedFat 0.6 g, Sodium 540.8 mg, Sugar 13.2 g
MISO GLAZED COD
Steps:
- Preheat broiler. Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved. Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked. If desired, serve with toasted sesame seeds and scallions.
MISO-GLAZED COD
Steps:
- Place fish, skin side down, in a broiler-proof pan. Place miso, sugar, mirin, ginger, oil and vinegar in a blender; blend until smooth. Pour glaze over cod and marinate in refrigerator for at least 30 mins to an hour. Preheat broiler to high. Broil fish until topping turns golden brown and starts to caramelize and fish is no longer translucent in the middle, about 8 to 10 mins. Serve garnished with scallions.
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