This recipe is again out of the "Cook This, Not That!" book by David Zinczenko and Matt Goulding. Here is the recipe straight from the book... "This dish is slightly more elegant (and considerably more nutritious) than the fishy fare you'll encounter at most chain restaurants, but it's just as easy to prepare. The salty-sweetness of the miso marinade pairs perfectly with the quick-pickled cucumbers for a dish that takes no more than 20 mins of actual cooking time, yet will elevate you to the status of the Iron Chef in the eyes of those you serve it to."
*1 cup white miso paste (found in certain stores in the refrigerated section)
*1/2 cup mirin (found in Asian isle- It's a sweet cooking rice wine)
*2 T Brown Sugar
*4 cod fillets (6 oz each) (you can also use sea bass, swordfish, or halibut)
*1 lg English cucumber, seeded and sliced into half moons
*1/4 cup rice wine vinegar
*1 T salt
*1 T sugar
*2 tsp red pepper flakes
1. Combine miso, mirin and brown sugar in bowl. Stir thoroughly to combine. Pour marinade over fish and marinate in fridge for up to 12 hours. (I did it for about 8)
2. Mix cucumber, vinegar, salt, sugar, and pepper flakes in a bowl. Allow cucumbers to picke for at least 30 mins and up to 24 hours in fridge (I did 3 hours)
3. Preheat the broiler. Remove the cod from marinade and place on baking sheet. St baking sheet 6 inches below broiler and cook 8-10 mins, until fish is deeply caramelized and flakes with gentle pressure. Serve the cod with the cucumber.
**I also served this over sticky white rice and a side of steamed broccoli that I seasoned with lemon pepper and a squeeze of lemon. Tasty and healthy. (One helping of the fish and cucumber is 260 calories, 1 g fat) I really liked it and so did my husband and daughter, although they wouldn't eat the cucumbers. The fish was salty, but also sweet and the combination between that and the spicy cucumbers was awesome!
The book compares this meal to P.F. Chang's Oolong Marinated Sea Bass. By making this dish, you save 322 calories and $17.73!
|The Mirin and Miso I used for fish and the Rice vinegar for cucumbers...|
|This was served over rice with the side of steamed broccoli and some left over chayote squash from the night before.|
|I love the how caramelized the fish gets!|
One of my favorite cookbooks. Full of great tips and recipes!