Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Miso-glazed Black Cod in Coconut Broth

Coastal Living JULY 2008

  • Yield: Makes 6 servings

Ingredients

  • 1/2 cup yellow or white miso (soybean paste)
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 6 (6-ounce) black cod or sablefish fillets, skinned
  • Coconut Broth
  • Garnish: fresh parsley sprigs

Preparation

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.

Place fillets on a foil-lined baking sheet, and broil, about 6 to 8 inches from heat, 8 to 10 minutes or until fillets are golden brown and center of fish is opaque.

Spoon warm Coconut Broth into shallow bowls, and place fillet in center. Garnish, if desired. Serve immediately.

advertisement

Go to Full Version of

Miso-glazed Black Cod in Coconut Broth Recipe

advertisement