Best Miso Marinated Cod With Fava Beans Recipes

MISO COD (BLACK COD WITH MISO)

Miso Cod (Black Cod with Miso) image

Marinated in saikyo miso and baked to perfection, Black Cod with Miso (Saikyo Yaki) is a beautiful seafood dish that you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!

Provided by Namiko Chen

Time P2DT30m

Number Of Ingredients 10

Ingredients

4 fillets sablefish (gindara) ((about 1 inch (2.5 cm) thick; you can also use salmon and sea bass))
2 tsp kosher salt (Diamond Crystal; use half for table salt)
2 Tbsp sake ((for cleaning and removing the odor of the fish))
6 Tbsp Saikyo miso (Kyoto-style white miso) ((traditionally, Miso Cod uses this sweet white miso from Kyoto; 西京味噌))
3 Tbsp mirin
3 Tbsp sake
6 Tbsp white miso
3 Tbsp mirin
3 Tbsp sake
1 Tbsp sugar ((add sugar only if you do not use saikyo miso))

Steps:

Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.

Nutrition Facts : Calories 136 kcal, Carbohydrate 2 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

MISO-MARINATED COD WITH FAVA BEANS

Miso-Marinated Cod with Fava Beans image

Provided by Susan Feniger

Categories Bean Soy Marinate Sauté Low Fat Cod Healthy Self

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper

Steps:

Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.