Miso-Marinated Broiled Black Cod with Cucumber Relish

  1. In a medium saucepan, bring the mirin and sake to a boil.
  2. Remove from the heat, add the miso and stir until dissolved.
  3. Add the sugar, return to a low heat, and stir until dissolved.
  4. Remove from the heat and let cool completely.
  5. Place the fish in a non-reactive baking dish.
  6. Cover with the cooled marinade, cover with plastic, and let marinate overnight refrigerated, or at least 4 hours.
  7. Preheat the broiler.
  8. Remove the fish from the marinade and place on a broil pan.
  9. Blot the miso from the fillets with a kitchen towel.
  10. Broil until lightly browned and the fish is opaque in the center, 6 to 10 minutes, depending upon the size of the fillets and the height of the broiler element.
  11. Remove from the oven.
  12. Spoon rice onto each of 4 plates and top with the fillets.
  13. Arrange the cucumber relish to the side of the fish, and garnish each serving with the green onions and toasted sesame seeds.
  14. Sprinkle the cucumber with the salt and let drain in a colander for 20 minutes.
  15. Pat dry in kitchen towels.
  16. In a bowl, combine the cucumber slices with the remaining ingredients.
  17. Adjust the seasoning, to taste.
  18. Serve slightly chilled.
  19. Yield: Makes about 1 1/2 cups
  20. Prep Time: 10 minutes
  21. Inactive Prep Time: 20 minutes

mirin, sake, white, sugar, black cod, white rice, cucumber, green onions, sesame seeds, cucumber, salt, rice wine vinegar, sugar, red pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/miso-marinated-broiled-black-cod-with-cucumber-relish-recipe.html (may not work)

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