MISO-GLAZED COD
This is the product of a tub of white miso that had sat too long untouched and some lovely cod fillets I got on sale today. Salty and a touch sweet. Very quick and easy to prepare, but elegant enough for a dinner party.
Provided by under12parsecs
Categories Asian
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
- Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
- Place cod in the baking pan and sprinkle with pepper.
- Spread miso mixture on the top of each cod fillet.
- Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.
MISO-GLAZED COD
A little different take on this dish. Not sure where I found but I think Weight-Watcher. Do not know point value but sounds low cal and healthy.
Provided by TXOLDHAM
Categories Asian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Line a small baking pan with foil and spray foil with a non-stick oil spray.
- Combine miso, vinegar, hot water, oil, ginger and garlic in a small bowl and beat with a whisk until smooth.
- Place cod in the baking pan and sprinkle with pepper.
- Spread miso mix on the top of each cod fillet.
- Broil cod 5 inches from the heat until just opaque in the center, 8-10 minutes.
- Serve at once with lemon wedges.
Nutrition Facts : Calories 178, Fat 3.9, SaturatedFat 0.5, Cholesterol 73.3, Sodium 400, Carbohydrate 2.6, Fiber 0.5, Sugar 0.5, Protein 31.4
MISO HONEY GLAZED FISH
Steps:
- Heat the oven to 475 degrees F.
- Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.
MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
COD WITH MISO GLAZE
Make and share this Cod With Miso Glaze recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Broiler.
- Blend miso, vinegar, sugar, soy sauce and cayenne pepper in food processor.
- With machine running, gradually pour in oil and blend until smooth.
- Place cod in a large bowl and pour half of miso mixture over fish, toss to coat and transfer to a rimmed baking sheet.
- Broil cod about 8 inches from heat until beginning to brown, about 3 minutes, reduce heat to 450 degrees and finish baking, about 5 minutes more.
- When fish is opaque, remove from oven and serve drizzled with remaining half of miso mixture.
MISO GLAZED PINK COD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
- Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
- Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
- Garnish with chives.
- Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.
MISO GLAZED SALMON
Steps:
- To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
- Preheat grill to medium.
- Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
JAPANESE MISO-GLAZED COD
For Japanese food lovers, this is a delicious way to prepare cod.
Provided by terryhongzs
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, mirin, and sesame oil in a bowl. Stir well until brown sugar is fully dissolved.
- Place cod on a baking sheet and brush about 2 tablespoons miso glaze on each fish fillet. Marinate 30 minutes to 1 hour.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Reduce oven temperature to 375 degrees F (190 degrees C). Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- Sprinkle with toasted sesame seeds and scallions before serving.
Nutrition Facts : Calories 246 calories, Carbohydrate 16.9 g, Cholesterol 61.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 32 g, SaturatedFat 0.6 g, Sodium 540.8 mg, Sugar 13.2 g
MISO GLAZED COD
Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Cut the cod into 4 equal pieces, rinse and pat dry.
- In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
- Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
- Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
- Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g
MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
BLACK COD WITH MISO
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Provided by Nobuyuki Matsuhisa
Categories Wine Fish Appetizer Broil Backyard BBQ Cod Summer Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Make Nobu-style Saikyo Miso:
- 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Yield:
- 3 cups (800 g).
- Make cod:
- 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
- 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
MARTHA STEWART'S MISO-GLAZED COD
We love this recipe. Quick and delicious! You can find the white miso paste in the Asain section of some supermarkets or in most health-food store.
Provided by susie cooks
Categories High Protein
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
Nutrition Facts : Calories 279.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 99.3, Sodium 856.3, Carbohydrate 18, Fiber 0.9, Sugar 13.8, Protein 43.2
MISO-GLAZED COD
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
COD WITH MISO GLAZE AND WASABI MASHED POTATOES
Categories Food Processor Broil Quick & Easy Dinner Cod Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
- Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.
MISO- GLAZED SALMON
Make and share this Miso- Glazed Salmon recipe from Food.com.
Provided by Vino Girl
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Combine first 4 ingredients, stirring with a whisk.
- Arrange fish in a shallow baking dish coated with cooking spray.
- Spoon miso mixture evenly over fish.
- Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
- Sprinkle with chives.
Nutrition Facts : Calories 286.9, Fat 7.9, SaturatedFat 1.5, Cholesterol 77.4, Sodium 704.5, Carbohydrate 16.4, Fiber 0.5, Sugar 14, Protein 35.9
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
MISO RAMEN
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
- Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
- Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
- Add the baby corn to the miso broth and cook for a further 4 mins.
- Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
- As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
- Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium
MISO-GLAZED BLACK COD ON SUNFLOWER SPROUTS
Categories Wine Fish Ginger Soy Sauté Quick & Easy Cod Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
- Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
- Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
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