Cod With Miso Glaze Recipes

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MISO-GLAZED COD



Miso-Glazed Cod image

This is the product of a tub of white miso that had sat too long untouched and some lovely cod fillets I got on sale today. Salty and a touch sweet. Very quick and easy to prepare, but elegant enough for a dinner party.

Provided by under12parsecs

Categories     Asian

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons white miso (I think red would be fine as well)
1 1/2 tablespoons seasoned rice vinegar (Lite is fine)
1 teaspoon hot water
1 teaspoon lemon juice
1 teaspoon soy sauce
1 tablespoon sugar
1 teaspoon fresh ginger, peeled and grated
1 garlic clove, minced
4 (1/3-1/2 lb) cod fish fillets
1/4 teaspoon ground pepper or 1/4 teaspoon red pepper flakes

Steps:

  • Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
  • Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
  • Place cod in the baking pan and sprinkle with pepper.
  • Spread miso mixture on the top of each cod fillet.
  • Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.

MISO-GLAZED BLACK COD



Miso-Glazed Black Cod image

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Provided by Chef John

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 6

3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets

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.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g

MISO GLAZED COD



Miso Glazed Cod image

Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 5h

Yield 4

Number Of Ingredients 10

1 (12 ounce) cod fillet
3 tablespoons sugar
3 tablespoons water
¼ cup yellow miso paste
2 tablespoons mirin or sake or combination of both
2 tablespoons extra virgin olive oil
1 pound slender asparagus spears, trimmed
½ pound shiitake mushrooms, sliced
½ teaspoon kosher salt and freshly ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Cut the cod into 4 equal pieces, rinse and pat dry.
  • In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
  • Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
  • Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
  • Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
  • Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g

MISO GLAZED PINK COD



Miso Glazed Pink Cod image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons miso (soy bean paste)
1/2 teaspoon salt
4 tablespoons brown sugar
4 (6-ounce) pink cod fillets, skin removed
1 tablespoon minced fresh chives

Steps:

  • Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
  • Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
  • Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
  • Garnish with chives.
  • Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.

COD WITH MISO GLAZE



Cod With Miso Glaze image

Make and share this Cod With Miso Glaze recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 (6 ounce) cod fish fillets, cut into 2 pieces

Steps:

  • Preheat Broiler.
  • Blend miso, vinegar, sugar, soy sauce and cayenne pepper in food processor.
  • With machine running, gradually pour in oil and blend until smooth.
  • Place cod in a large bowl and pour half of miso mixture over fish, toss to coat and transfer to a rimmed baking sheet.
  • Broil cod about 8 inches from heat until beginning to brown, about 3 minutes, reduce heat to 450 degrees and finish baking, about 5 minutes more.
  • When fish is opaque, remove from oven and serve drizzled with remaining half of miso mixture.

MISO-GLAZED COD



Miso-Glazed Cod image

Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 5

4 skinless cod fillets (6 ounces each)
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup white miso paste
1/4 cup sugar
Olive oil

Steps:

  • In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
  • Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.

COD WITH MISO GLAZE AND WASABI MASHED POTATOES



Cod with Miso Glaze and Wasabi Mashed Potatoes image

Categories     Food Processor     Broil     Quick & Easy     Dinner     Cod     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 6-ounce cod fillets, each cut into 2 pieces
Wasabi Mashed Potatoes

Steps:

  • Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
  • Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.

MISO-GLAZED FISH



Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

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