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  My Miso Glazed Black Cod
 
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Submitted:
  2011-09-04
Prep Time:
  20-25 minutes
Yield:
  6 (Servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Main Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  not specified
Occasion:
  Shabbos
  Yom Tov
  Succos
Main Ingredients:
  Fish
  Wine
Source:
  Geila Hocherman "Kosher Revolution"
Bracha:
  SheHakol

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My Miso Glazed Black Cod
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Here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served over sautéed spinach, and with a side of mashed potatoes—or by itself with any bitter green—this is stellar dining.
From Kosher Revolution by Geila Hocherman and Arthur Boehm (Kyle Books; 2011) Photo Credit: Antonis Achilleous
 
Ingredients
½ cup mirin
½ cup sake or dry white wine
1¼ cups white miso
2/3 cup sugar
6 black cod fillets (6 to 8 ounces each), skin removed

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Preparation
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Helpful Hints
This also makes an elegant starter. Just reduce the portion size by half and serve the cod on greens lightly dressed with Asian Vinaigrette (page 32). I also use this glaze brushed on eggplant when I grill it. Serve the eggplant with roasted meat.
 
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