Skip to main content

Miso Glazed Pacific Cod

I wanted to find a way to make the incredible Nobu black cod miso, without having to wait three days for it to marinade. Additionally, black cod can be difficult to find and expensive in many regions, so I wanted to try an streamlined version utilizing Pacific cod. Any flaky white fish will work, but fresh cod is perfect.



This version can be ready in as little as one hour, but I do think it benefits from 4-5 hours of marinating before you cook it. Read through the recipe in its entirety, as there is a hint that will make prepping the glaze a lot easier.

I found this recipe on the NYT cooking site and modified it slightly. I was very happy with how it turned out. Enjoy!

Ingredients

1 1/2 lbs fresh Pacific Cod filets, skinless.
1/4 cup Sake
1/4 Mirin
4 Tbsp White Miso
1 Tbsp Sugar
1 tsp Toasted Sesame Oil

To prepare your sauce add the mirin and sake into a small saucepan and bring up to a soft simmer for 20 seconds. Reduce the heat to low and add in the miso, then increase the heat to medium and whisk until the miso dissolves. Add the sugar and whisk until the sugar dissolves. Remove from heat and let it cool.

Hint: I have never had the miso completely dissolve, but I have a trick to address that issue. Once it has cooled slightly, push it through a fine mesh strainer. Throw away the miso that has not dissolved. Add the toasted sesame oil and set the glaze aside to continue cooling.

Rinse your cod filets and pat them dry. Pour a bit of the glaze on the bottom of your Pyrex dish and lay the filets in and pour the remaining glaze over the top. Cover and pop it into the refrigerator for marinading. Before you are ready to begin, t
ake the filets from the refrigerator and set aside. You don’t want them to be very cold when you start to sear them.

Put the rack in the middle to upper middle part of the oven and preheat to 500F. Not too close to the broiler. Basically you are going to bake it and sear it at the same time. Once the oven is up to temp, kick the broiler on high. This is how you are going to bake and sear at the same time. 

Using a non stick sauté pan that can go into the oven, heat up the pan and add a tiny bit of oil. Take the filets out of the Pyrex dish and knock off any extra marinade, but don’t wipe it off. Put the filets in the sauté pan and sear on one side for 2-3 minutes. 



Transfer the entire sauté pan into the oven and cook until the fish starts to brown and bubble. About 6-8 minutes. You want the fish to be caramelized and flake easily.

Gently transfer to a warmed plate and serve immediately.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…