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    Jefferson Adams
    Jefferson Adams

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

    Reviewed and edited by a celiac disease expert.
    Japanese-style Miso Glazed Black Cod (Gluten-Free) - Miso-glazed black cod awaits tasting. Photo: CC--Stu Spivack
    Caption: Miso-glazed black cod awaits tasting. Photo: CC--Stu Spivack

    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.

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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

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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