KOREAN MISO AND HONEY GLAZED COD
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
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 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 COD WITH EDAMAME RICE
Cod is a very mild and affordable fish that lends itself well to a variety of seasonings including the umami-rich, sweet-salty miso glaze in this recipe. To complete the meal, we steam sliced carrots in the same pot as the rice while it cooks for a complete one-pot side dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets.
- Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes.
- Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness.
- Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds.
Nutrition Facts : Calories 450, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 653 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 25 grams, Sugar 10 grams
COD WITH MISO GLAZE
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
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 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 SALMON
Steps:
- To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
- Preheat grill to medium.
- Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
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.
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.
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