Steamed Cod With Mesclun And Sweet Soy Dressing

• 2 tablespoons peanut or olive oil
• 2 cod fillets, about 3/4 pound each
• 3 tablespoons soy sauce
• 3 tablespoons mirin (or 2 tablespoons honey or sugar)
• 2 tablespoons vinegar (preferably black Chinese vinegar)
• 2 tablespoons sesame oil
• Black pepper
• 6 cups mesclun, washed and dried

1. Put a nonstick skillet that can be covered over high heat and add the oil; a minute later, add the fish and cover the pan.
2. Cook for about 3 minutes and, in a separate bowl, combine the soy sauce, mirin, vinegar, sesame oil, about 1/4 teaspoon black pepper and 1/4 cup water.
3. Carefully remove the cover and add liquid mixture.
4. Cover again and turn the heat to medium.
5. Cook until cod is done, about 3 minutes more.
6. Turn off heat and let sit for a moment.
7. Divide mesclun among 4 plates and top each portion with some fish and dressing.
8. Grind black pepper over all and serve.

peanut, cod fillets, soy sauce, mirin, vinegar, sesame oil, black pepper

Taken from cooking.nytimes.com/recipes/6358 (may not work)