Miso-glazed Black Cod in Coconut Broth
Renee
ingredients
Marinade- 1/2 c yellow or white miso (soybean paste)
- 2 tbs mirin (sweet rice wine)
- 1 tbs sugar
- 1 tbs fresh lime juice
- 6 (6-ounce) black cod or sable fish fillets, skinned
- 2 Tbs canola oil
- 1 tsp freshly grated lime zest
- 1/4 cup thinly sliced green onions
- 2 tbs minced shallots
- 1/2 tsp dried crushed red pepper
- 1 (15.5 ounce) can coconut milk
- 3 tbs fresh lime juice
- 1 tbs yellow or white miso (soybean paste)
- 1/2 tsp kosher salt
- 2 tbs chopped fresh cilantro
directions
Marinade
- 1
Combine miso and next 3 ingredients in a large glass baking dish. Add fish, spooning glaze over all sides. Cover and refrigerate 2 to 4 hours.
- 2
Place fillets on a foil lined baking sheet and broil, about 6 to 8 inches from heat for 8 to 10 minutes or until fillets are golden brown and center of fish is opaque.
Coconut Broth
- 1
Heat oil in a small saucepan over medium heat. Add lime zest, green onions, shallots, and crushed red pepper, and mix well. Cook 2 to 3 minutes or until shallots are translucent, stirring frequently to prevent browning. Reduce heat to low.
- 2
Stir in coconut milk and next 3 ingredients. Simmer 3 to 5 minutes. Add cilantro just before serving. Makes 2 1/2 cups.
- 3
Spoon warm Coconut Broth into shallow bowls, and place fillets in center. Garnish with fresh parsley or cilantro and serve immediately.
Source: Diane
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