Miso-galzed Black Cod in Coconut Broth
sandy
Delicious!
ingredients
- Glaze and fish:
- 1/2 cup yellow or white miso
- 2tablespoons mirin (sweet rice wine)
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 6 (6 oz) black cod or sablefish filets
- Coconut broth:
- 2 tablespoons canola oil
- 1 teaspoon freshly grated lime zest
- 1/4 cup thinly sliced green onions
- 2 tablespoons minced shallots
- 1/2 teaspoon dried crushed red pepper
- 1 15.5 oz. can coconut milk (I use light)
- 3 tablespoons fresh lime juice
- 1 tablespoon yellow or white miso
- 1/2 teaspoon dosher salt
- 2 tablespoons fresh cilantro
directions
- 1
Preparation for glaze and fish:
- 2
Combine miso and next 3 ingredients in a large glass baking dish. Add fish, spooning glaze over all sides. Cover and refrigerate 2-4 hours.
- 3
Make Coconut Broth:
- 4
Heat oil in a small saucepan over medium heat. Add lime zest, green onions, shallots, sand crushed red pepper. and mix well. Cook 2-3 minutes or until shallots are translucent, stirring to prevent browning. Reduce heat to low. Stir in coconut milk and next 3 ingredients. simmer 3-5 minutes. Add cilantro just before serving.
- 5
Cooking fish:
- 6
Place fillets on a foil-lined baking sheet and broil, about 6-8 inches from heat for 8-10 minutes till fillets are golden brown and center of fish is opaque.
- 7
Spoon warm coconut broth into shallow bowls, and place fillet in center. Garnish and serve.
- 8
Serves: 6
Source: sandy
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