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  • Jefferson Adams

    Japanese-style Miso Glazed Black Cod (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go.

    Photo: CC--Stu SpivackNow, 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.



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    Ingredients:

    • 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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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