Broiled Cod With Sesame Miso Sauce Recipes

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.

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.

ASIAN SESAME COD

Steps:

• Place fillets in a greased 8-in. square baking dish. In a small bowl, combine the wine, onions, brown sugar, ginger, vinegar, soy sauce, oil, garlic and lemon-pepper. Spoon over fillets; sprinkle with sesame seeds. , Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

MISO-GLAZED BLACK COD

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

BROILED COD

Steps:

• Preheat broiler. In a shallow bowl, mix first 7 ingredients; add cod, turning to coat. Let stand 10-15 minutes., Place fillets on a greased rack of a broiler pan; discard remaining marinade. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes. Top with butter.

BROILED COD WITH SESAME-MISO SAUCE

Steps:

• Place oven rack 4 inches or less from heat source. Heat broiler. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle.
• Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to 2 days. Stir before serving.)
• Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve.

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.

COD WITH MISO-BUTTERNUT SQUASH SAUCE

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
• Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
• Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.

BROILED SESAME COD

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
• Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
• Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

BLACK COD OR MACKEREL FILLETS IN MISO SAUCE

Steps:

• Sprinkle the salt all over the fish and let sit refrigerated for at least 45 and up to 90 minutes. Rinse and dry the fish.
• Combine 3/4 cup of the miso with 3 tablespoons of the sake. Smear this mixture all over the fillets and let sit refrigerated again for 45 to 90 minutes. Rinse and dry again.
• Preheat the broiler; the rack should be about 4 inches from the heat source. Soak the ginger in cold water to cover. Combine the remaining miso and sake and smear over the flesh side of the fillets. Put on a nonstick or greased baking sheet and broil carefully, until the mixture bubbles but does not burn and the fish is done (the point of a thin-bladed knife inserted into its thickest part will meet little resistance). If the top threatens to burn before the fish is cooked through, move the rack down a notch or move the fish into a hot oven. Drain the ginger and use it to garnish the fish; serve immediately.
• In step 2, do not rinse off the miso mixture; simply use your fingers to remove most but not all of it. Grill over moderate heat, turning once, until the outside is crisp and the inside cooked through.