Miso-glazed Black Cod in Coconut Broth

Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
  • ½ 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

Coconut Broth

  • 2 tablespoons canola oil
  • 1 teaspoon freshly grated lime zest
  • ¼ cup thinly sliced green onions
  • 2 tablespoons minced shallots
  • ½ teaspoon dried crushed red pepper
  • 1 (15.5-ounce) can coconut milk
  • 3 tablespoons fresh lime juice
  • 1 tablespoon yellow or white miso (soybean paste)
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro

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.

More Of Our Favorite Recipes

Hooked Yet?

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Scroll to Top