Broiled Miso Cod With Vegetables Recipes

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.

BROILED COD WITH SESAME-MISO SAUCE

Steps:

• Heat broiler; rack should be 4 inches or less from heat source.
• Toast sesame seeds in a small dry skillet over medium heat, shaking pan until they color slightly.
• Grind to a powder in a spice or coffee grinder, or mortar and pestle.
• Whisk together sesame seeds, miso, sugar and soy sauce.
• Thin with a little water, mirin or more soy sauce if too thick.
• Adjust seasoning.
• This sauce can be covered and refrigerated for up to 2 days.
• Brush fish with oil; sprinkle with red pepper.
• Place fish on a baking sheet; place under broiler and cook, rotating sheet once so fish browns evenly on top and is cooked through, 6-10 minutes.
• Drizzle sesame-miso sauce on top; serve hot.

BLACK COD BROILED WITH MISO

Steps:

• Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
• Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.