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Japanese-style Miso Glazed Black Cod (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go.
Now, for this dish, you're not looking for the black cod known as Chilean Sea Bass, but for the American version, usually caught in Alaska, that is much more sustainable. So, be sure to talk to your fishmonger if you're not sure.
- 1 pound Black cod fillets, cut into pieces
- 1 tablespoon Sugar
- 1 tablespoon White miso
- 1 tablespoon Mirin
- 1 tablespoon Sake
- 1 large clove garlic, grated
- 1/2" finger of ginger, grated
- 3 cloves garlic, minced
Mix the sugar, miso, mirin, sake, garlic and ginger in a small bowl.
Rub this mixture into the cod then cover and refrigerate overnight
Move the oven rack to the second position from the top and turn the broiler onto the "high" setting.
Scrape any extra miso off the fillets and place them on a rack on top of a baking sheet, skin side down.
Put the pan under the broiler and broil until the cod is golden brown on the top side.
Turn the fillets skin side up, and continue broiling until the skin is lightly charred and crisp.
If you have thicker fillets, insert a fork into the thickest part of the fillet to see if it's cooked.
Cook until the meat is opaque and come apart easily. Serve with rice and favorite vegetables.
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