SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE
Steps:
- Make vinaigrette:
- Purée all vinaigrette ingredients in a blender until smooth.
- Sauté cabbage:
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
- Cook fish:
- Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
- Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.
SAUTEED SNOW PEAS
Make and share this Sauteed Snow Peas recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
- Heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. Add snow peas and soy sauce mixture (and sesame seeds, if using them); cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
- Serve.
Nutrition Facts : Calories 47, Fat 1.8, SaturatedFat 0.3, Sodium 86.8, Carbohydrate 6.3, Fiber 1.6, Sugar 3, Protein 1.8
AIR-FRIED SESAME-CRUSTED COD WITH SNAP PEAS
Steps:
- Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
- Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
- Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
- Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
- Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.
Nutrition Facts : Calories 364 calories, Carbohydrate 22.9 g, Cholesterol 74.8 mg, Fat 15.2 g, Fiber 6.2 g, Protein 31.4 g, SaturatedFat 6.4 g, Sodium 201.5 mg, Sugar 4 g
BROILED COD WITH SESAME-MISO SAUCE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 969 milligrams, Sugar 7 grams
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
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