Miso Glazed Cod

Miso Glazed Cod

• ½ cup rice vinegar 

• ½ cup sake (or rice wine, dry white wine or even vodka)

• 6 Tbs. yellow miso 

• 3 Tbs. brown sugar 

• 2 Tbs. sesame oil 

• 4 - 4 oz pieces of cod (or any other thick fish like salmon, halibut, or sablefish)

• Serve over rice, sauted mushrooms, and chopped napa cabbage

In a small pan add the rice vinegar and sake and bring to a boil to cook off alcohol. Remove from heat. Stir in the miso paste, sugar, and sesame oil. Let cool until room temperature.

Using half of the marinate, marinate fish for at least 30 minutes in the miso mixture or up to 24 hours.

Preheat oven to broil and move the top rack of the oven to the upper fourth of the oven.

Place the cod on a sheet pan fitted with a rack and lined with foil. Broil the cod for 8 to 10 minutes or until a knife can easily be inserted without any resistance.

(OPTIONAL) While the fish is broiling, place the remaining marinade in a small pan. Bring to a boil and cook over medium for about 5 to 7 minutes or until reduced by half. Add 1/4 cup vegetable stock to loosen the mixture and create a sauce.

Immediately serve the cod over rice, sauted mushrooms, and napa cabbage and topped with a drizzle of the sauce.

Makes 4 servings.