Miso Glazed Cod

All that’s standing between you and some nice smelling, tasty cod is 15 minutes and a few basic ingredients. Of course, this goes great with the wasabi smashed potatoes… but that takes peeling and cubing. Then again, if you invite your date over to help…

• 1/2 cup white or light yellow miso
• 5 tablespoons rice vinegar
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 6 cod fillets, about 6 ounces apiece, each cut into 2 pieces

Preheat the broiler.

Rinse the fish fillets and pat them dry with paper towels. Combine the miso, brown sugar, sesame oil and mirin. Stir the combination well until brown sugar is fully dissolved.

Brush about 2 tablespoons of the miso glaze on each fish fillet. Marinate for at least 30 minutes, up to 1 hour.

Place fish under the broiler for 3 to 4 minutes, or until their tops are slightly charred and the glaze has caramelized.

Remove fish from oven and brush with remaining glaze.

Put them back in the oven and lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until the fish are flaky when prodded with a fork but not overcooked.

If you like that sort of thing, serve the fish with toasted sesame seeds and scallions. It’ll serve 6, so invite some friends over.

*** Bonus ***

Use the same glaze recipe, but without the cod, to make miso vinaigrette.  It’s great on salads. So, you know, you could serve a salad with the cod instead of the smashed potatoes and drizzle any leftover sauce onto the leaves.