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.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
MISO-MARINATED COD WITH BALSAMIC VINEGAR AND GRAPEFRUIT
Categories Broil Low Cal Vinegar Grapefruit Cod Spinach Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk miso, sake and 2 tablespoons sugar in 13x9x2-inch glass baking dish. Add cod fillets; turn to coat. Cover and refrigerate 4 hours.
- Using small sharp knife, cut all peel and white pith from grapefruits. Cut between membranes to release segments. Chill grapefruit segments.
- Preheat broiler. Transfer cod fillets to baking sheet. Sprinkle with pepper. Broil cod 6 inches from heat source until tops brown and cod is opaque in center, about 5 minutes per side.
- Meanwhile, whisk vinegar, oil and remaining 1 tablespoon sugar in medium saucepan to blend. Bring dressing to simmer. Place spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Mound spinach on plates. Top each with cod fillet. Arrange grapefruit around spinach.
MISO MARINATED BLACKENED COD
Provided by Food Network
Categories main-dish
Time P2DT25m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Over a double boiler, combine miso, sugar, sake, and mirin and whisk until sugar dissolves. Remove from heat and let cool. Refrigerate for a few hours so that marinade is cold and add black cod fillets or fillet pieces. Marinate for 24 to 48 hours in refrigerator.
- Remove from marinade and scrape off most of marinade that is coating the fish. Preheat oven to broil (oven should be very hot and heat should be coming from the top down). Place fish on a greased foil-lined baking sheet. Place baking sheet approximately 6 inches away from top heating element. Broil 7 to 10 minutes, until browned. Depending on the thickness of the fish, fish should flake away; otherwise, bake an additional few minutes.
MISO-GLAZED FISH
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
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
MISO-GLAZED COD
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
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.
BLACK COD BROILED WITH MISO
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams
MISO GLAZED COD
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
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 BLACK COD
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
Time 40m
Yield 2
Number Of Ingredients 6
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 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
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.
More about "miso marinated cod with balsamic vinegar and grapefruit recipes"
MISO MARINATED COD WITH BALSAMIC VINEGAR AND GRAPEFRUIT
From floridacitrus.org
Category Entree
EASY MISO COD RECIPE - BITE ME MORE
From bitememore.com
MARINATED COD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BROILED MISO COD WITH VEGETABLES | FOODIECRUSH.COM
From foodiecrush.com
MISO MARINATED BLACKENED COD : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
MISO MARINATED COD WITH BALSAMIC VINEGAR AND GRAPEFRUIT
From floridacitrus.ca
MISO-MARINATED BLACK COD RECIPE -SUNSET MAGAZINE
From sunset.com
RECIPES/MISO-MARINATED-COD-WITH-BALSAMIC-VINEGAR-AND …
From github.com
RECIPE: NOBU’S MISO-MARINATED BLACK COD - KITCHN
From thekitchn.com
THE EASIEST 5-INGREDIENT MISO GLAZED COD RECIPE BY MOMMA CHEF
From mommachef.com
MISO-MARINATED BLACK COD - EDIBLE SAN FRANCISCO
From ediblesanfrancisco.com
RECIPE: MISO MARTINATED COD -- THE PERFECT SUMMER MEAL
From happilyevaafter.com
MISO-MARINATED COD | RECIPES | WW USA - WEIGHT WATCHERS
MISO MARINATED COD WITH BALSAMIC VINEGAR AND GRAPEFRUIT
From floridacitrus.org
BLACK COD WITH MISO RECIPE - NOBU MATSUHISA | FOOD & WINE
From foodandwine.com
MISO-MARINATED BLACK COD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MISO COD (BLACK COD WITH MISO) 銀だらの西京焼き - JUST ONE …
From justonecookbook.com
BAKED MISO MARINATED COD - BEAR NAKED FOOD
From bearnakedfood.com
MISO BLACK COD (JUST LIKE NOBU'S!) - RASA MALAYSIA
From rasamalaysia.com
BLACK COD WITH MISO GLAZE, MAGICAL YET EASY| COOKING ON THE RANCH
From highlandsranchfoodie.com
MISO MARINATED BLACK COD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MISO-BAKED COD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MISO MARINATED BLACK COD - SONOMA-CUTRER VINEYARDS
From sonomacutrer.com
MISO MARINATED BLACK COD | RECIPES, PUREED FOOD RECIPES, MISO …
From pinterest.ca
NOBU'S MISO-MARINATED BLACK COD RECIPE - REAL GOOD FISH
From realgoodfish.com
BAKED COD WITH BALSAMIC VINEGAR - THERESCIPES.INFO
From therecipes.info
MISO-MARINATED COD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MISO-MARINATED COD WITH BALSAMIC VINEGAR AND GRAPEFRUIT
From plain.recipes
MAPLE MISO BALSAMIC SAUCE - VEGGIES DON'T BITE
From veggiesdontbite.com
MISO MARINATED BLACK COD - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
BAKED COD WITH BALSAMIC VINEGAR : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BLACK COD MARINATED IN MISO AND BEER RECIPE - LOS ANGELES TIMES
From latimes.com
MISO-GLAZED COD - RECIPE - FINECOOKING
From finecooking.com
MISO MARINATED BLACKENED COD RECIPE RECIPE
From crecipe.com
MISO MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search