Over the years I've tested tens of different variations on the recipe: marinating the cod for an hour up to 3 days, cooking the marinade ingredients over heat or just whisking them raw in a bowl. The original recipe uses tons of sugar which I didn't think was the healthiest idea, so I substitute agave with fantastic results.
You can also use different varieties of fish or even try scallops, but black cod is always my first choice. It's high in omega-3 fatty acids and has a mild flavor which is perfect for kids. I served this to my family and friends recently and let everyone roll pieces of fish in leaves of Bibb lettuce and eat it like a sandwich. The cool, crisp taste of the lettuce combined with the warm piece of miso cod was like heaven in every bite! There's no reason why you can’t have the world's best dishes at home.
- miso - 1/2 (yellow or white)
- agave nectar (Sohgave! Amber) - 2 tablespoons
- mirin - 1/2 cup
- black cod (or salmon) - 1 1/2 pounds (use oily fish)
- Place the miso, agave and mirin in a bowl and whisk to combine
- Pour over the fish, cover, refrigerate and marinate for 30 minutes (can be marinated up to 24 hours)
- Preheat oven broiler to high
- Remove from marinade and place on a foil lined cookie sheet
- Broil fish 6 inches from the heat source for 8-10 minutes or until golden and bubbly
© 2009: Recipes are the property of Catherine McCord and can be used only by written permission.