Miso-Glazed Black Cod on Sunflower Sprouts

• 1/3 cup white miso (fermented soybean paste)
• 1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
• 3 tablespoons unseasoned rice vinegar, divided
• 2 tablespoons minced peeled fresh ginger
• 4 teaspoons toasted sesame oil (such as Asian), divided
• 4 6-ounce skinless black cod fillets
• 1/2 cup chopped green onions, divided
• 5 ounces sunflower sprouts

1. Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend.
2. Place fish in 8x8x2-inch glass baking dish.
3. Pour miso mixture over; turn to coat.
4. Let stand 30 minutes at room temperature.
5. Preheat broiler.
6. Line baking sheet with foil; brush with 1 teaspoon oil.
7. Place fish on foil; pour marinade over fish.
8. Broil until fish is cooked through and brown in spots, about 6 minutes.
9. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl.
10. Add sunflower sprouts; toss to coat.
11. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

white miso, mirin, rice vinegar, fresh ginger, sesame oil, green onions, sunflower sprouts

Taken from www.epicurious.com/recipes/food/views/miso-glazed-black-cod-on-sunflower-sprouts-231285 (may not work)