Korean Miso And Honey Glazed Cod Recipes

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HONEY MISO GLAZE



Honey Miso Glaze image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 10

1 cup white miso paste
1/4 cup rice wine vinegar
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon chili paste
1 teaspoon soy sauce
1 clove garlic, grated
1/4 to 1/2 cup honey
1 tablespoon chopped fresh cilantro
Freshly ground black pepper

Steps:

  • Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.

KOREAN MISO AND HONEY GLAZED COD



Korean Miso and Honey Glazed Cod image

This miso, honey, soy, garlic, and ginger glazed cod is perfectly cooked at lightning speed. It takes longer to cook the accompaniments than it does to get your gorgeous main dish on the table and it's perfect for either a quiet dinner at home or entertaining during Lent.

Provided by Rebecca Lindamood

Categories     Main Course

Number Of Ingredients 14

1 1/2 pounds fresh cod *See notes (or thawed, previously frozen cod)
2 tablespoons mild honey
1 1/2 tablespoons rice vinegar
1 tablespoon gochujang **See notes
1 tablespoon white miso paste
1 teaspoon soy sauce
2 garlic cloves (peeled and minced or pressed through a garlic press)
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
Optional: Beech mushrooms (separated from their base, tossed in 1 teaspoon canola or peanut oil and a pinch of salt ***See notes)
hot cooked rice
steamed broccoli
toasted sesame seeds
thinly sliced green onions

Steps:

  • Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
  • In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
  • Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
  • Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.

Nutrition Facts : Calories 209 kcal, Carbohydrate 14 g, Protein 24 g, Fat 6 g, Cholesterol 48 mg, Sodium 246 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MISO HONEY GLAZED FISH



Miso Honey Glazed Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

2 tablespoons light or white miso
2 tablespoons honey
4 (6-ounce) black cod or halibut fillets, 3/4 to 1-inch thick

Steps:

  • Heat the oven to 475 degrees F.
  • Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.

KOREAN MISO AND HONEY GLAZED COD RECIPE - (4.3/5)



Korean Miso and Honey Glazed Cod Recipe - (4.3/5) image

Provided by DeliciouslyDished

Number Of Ingredients 15

For Serving:
1 1/2 pounds fresh cod (or thawed, previously frozen cod) *See notes
2 tablespoons mild honey
1 1/2 tablespoons rice vinegar
1 tablespoon gochujang **See notes
1 tablespoon white miso paste
1 teaspoon soy sauce
2 garlic cloves, peeled and minced or pressed through a garlic press
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
Optional: Beech mushrooms, separated from their base, tossed in 1 teaspoon canola or peanut oil and a pinch of salt ***See notes
hot cooked rice
steamed broccoli
toasted sesame seeds
thinly sliced green onions

Steps:

  • Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet. In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate. Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork. Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions. Notes *If your cod filets are quite large, you will want to cut them into pieces that are about 4 inches at their largest point. The more evenly you can cut them, the more evenly they will cook. Also, if your cod is skin on, prepare it with the skin side down and then slide it from the skin before serving. **If you cannot find gochujang, you can substitute chili garlic sauce or sambal oelek. It will be slightly spicier, but still good. ***If you cannot find beech mushrooms, you can halve 1 cup of baby button or crimini mushrooms or thinly slice larger button or crimini mushrooms.

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

HONEY-ORANGE GLAZED COD



Honey-Orange Glazed Cod image

The whole family will enjoy this delicate, flaky cod, and it's one of the easiest and tastiest fish dishes you'll ever serve.

Provided by lutzflcat

Categories     Seafood     Fish

Time 20m

Yield 3

Number Of Ingredients 10

cooking spray
¾ pound cod fillets
2 tablespoons orange marmalade
1 tablespoon honey
½ tablespoon orange juice
1 teaspoon Dijon mustard
½ teaspoon sesame oil
½ teaspoon reduced-sodium soy sauce
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
  • Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
  • Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
  • Brush the remaining glaze over the fillets. Garnish with parsley.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g

GINGER-GLAZED COD



Ginger-Glazed Cod image

This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
  • Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
  • Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

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