Whenever I make this dish it makes Miso Happy! We just had some out of town guests and I wanted to make them something special but was also trying to put together Dylan’s Star Wars Pod Racer, paint Becca’s finger nails and get them both into the tub. This dish is so simple yet makes your guests feel luxurious with its luscious miso glaze. I just couldn’t resist reposting this beauty. If you’ve ever had miso glazed cod at a Japanese restaurant, you know how amazingly simple and sublime this dish is. Black cod (or Sablefish) isn’t the most accessible fish to buy but if you can find it, by all means go for it. I use everyday cod fillet in this recipe (which I adapted from epicurious.com) because if you’re like me, I can barely make it to the corner market before my kids get home let alone a specialty fish store. Make no mistake — black cod is amazing and I use it when entertaining and have little more time to plan. I like to serve it over wasabi mashed potatoes but hot steaming sushi rice is a fantastic side kick. This recipe is incredibly simple and cooks in just a few minutes. The difference between white miso and yellow miso is that yellow has a higher percentage of barley and is ideal for marinades and glazes. You can buy rice vinegar in the gourmet section of Cost Plus World Market.
- Serves 8
- 1/2 cup light yellow miso
- 5 tablespoons rice vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup canola oil
- Eight 6-ounce cod fillets, each cut into 2 pieces
- 3 pounds russet potatoes, peeled, cut into 2-inch pieces
- 3/4 cup whole milk
- 1 tablespoon wasabi powder
- 1/4 cup butter
- salt and pepper to taste
- Make the potatoes: Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash. Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper.
- Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food 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. Remove cod from oven. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates and plate over the wasabi mashed potatoes. You can reheat the mashed potatoes on low heat before plating. Drizzle remaining miso mixture over fish before serving.