Alaskan Cod Misoyaki Fish Burger Recipes

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ALASKAN BLACK COD WITH ACACIA HONEY



Alaskan Black Cod with Acacia Honey image

Provided by Food Network

Categories     main-dish

Time P1DT35m

Yield 6 servings

Number Of Ingredients 10

6 (7-ounce) Alaskan black cod fillet pieces
2 cups acacia or other strongly flavored honey
3/4 cup grape seed oil
1 cup light soy sauce
3/4 cup white wine vinegar
1/2 pound spinach, thoroughly washed
1 clove garlic, chopped
Grated nutmeg
1 tablespoon butter
Salt and black pepper

Steps:

  • To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
  • To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
  • Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
  • To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

ALASKAN COD MISOYAKI FISH BURGER



Alaskan Cod Misoyaki Fish Burger image

Provided by Food Network

Categories     main-dish

Time P2DT45m

Yield 6 servings

Number Of Ingredients 13

6 tablespoons mirin
6 tablespoons sake
2/3 cup sugar
1 cup white miso
Six 6-ounce Alaskan cod fillets, 1-inch thick
2 cups sugar
1 1/2 cups Japanese rice vinegar
1/2 teaspoon salt
1 piece dried kombu or dried kelp
6 cups arugula
2 red radishes, thinly sliced (roughly 18 pieces)
2 tablespoons pickled red ginger (beni shoga)
6 brioche burger buns

Steps:

  • For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
  • For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
  • For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
  • For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
  • Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
  • For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.

FISH BURGERS



Fish Burgers image

You'll find variations on this classic sandwich - essentially a fried fillet of fish on a hamburger bun - at seafood shacks all over Maine. This one includes a homemade tartar sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1/4 cup bread-and-butter pickle chips, plus 1 tablespoon brine
3 tablespoons packed fresh dill
1 tablespoon capers, drained
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
55 soda crackers, such as Saltines (about 1 1/3 sleeves)
Freshly ground pepper
1 1/2 cups all-purpose flour
5 large eggs, beaten Kosher salt
4 large whole haddock or pollack fillets (about 8 ounces each)
Vegetable oil, for frying
4 sesame hamburger buns, split Potato chips, for serving

Steps:

  • Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish.
  • Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper.
  • Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set.
  • Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel-lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce.

MARLIN BURGER



Marlin Burger image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds fresh marlin
1 lemon, zested and juiced
1 lime, zested and juiced
1 onion, small dice
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup chopped fresh dill
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
2 teaspoons hot pepper sauce, such as Tabasco
Pinch of kosher salt and freshly ground white pepper
4 hamburger buns, toasted
Lettuce, tomato, red onion and tartar sauce, for serving

Steps:

  • Put the fish in a food processor and grind. Transfer the fish to a large mixing bowl. Add the lemon zest and juice, lime zest and juice, onion, mayonnaise, olive oil, dill, garlic, mustard, hot sauce, salt and pepper and mix everything together by hand. Make eight 3-ounce patties and pan sear in a nonstick pan over medium heat. Don't overcook. Put 2 patties on each bun and serve with lettuce tomato, red onion and tartar sauce.

MISOYAKI



Misoyaki image

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

Provided by Angela Wolery-Garcia

Categories     Seafood     Fish

Time 10h

Yield 4

Number Of Ingredients 16

1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1 bay leaf
4 whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

Steps:

  • Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
  • Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  • Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  • Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g

SALMON MISOYAKI



Salmon Misoyaki image

"Miso yaki" translates to "miso grilled." It is the perfect application for salmon's rich texture and savory flavor. The miso adds a deep umami. Paired with sugar, mirin and sake, it creates the perfect glaze. You can apply this glaze to any rich, flaky fish like swordfish or cod.

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 pounds salmon fillet
Kosher or sea salt and white or black pepper
1/2 cup sake
1/4 cup mirin
1/4 cup granulated sugar, or to taste
1/2 cup white or yellow miso
2 tablespoons grated fresh ginger
Nonstick cooking spray
Sliced scallions, for serving
Sesame seeds, for serving

Steps:

  • Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
  • To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
  • Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
  • Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.

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