Miso Glazed Black Cod



12 oz. Black cod filet (or Chilean Sea bass)
3 Tbls. Warm water
3 Tbls. Sugar
2 oz. Yellow miso paste
1 oz. Mirin (sweet rice wine)
1 oz. Sake (not so sweet rice wine)

Spinach Rolls
2 each Savoyed cabbage leaves, large outer leaves, center rib trimmed flat
5 cups Spinach leaves, washed and spun dry, loosely packed
1 each Shallot, minced
1 clove Garlic, minced
2 Tbl. Olive oil
1 Tbl. Sesame seeds, lightly toasted
1 tsp. Olive oil

Soy Lime Vinaigrette
2 Tbls. Soy sauce
3 Tbls. Freshly squeezed lime juice (about 2 limes)
2 Tbls. Rice wine vinegar
1/2 each Shallot, minced
1 small Garlic clove
1/2 tsp. Sesame oil
3 oz. Peanut oil
1 cup Savoyed spinach (about 16-20 leaves, to be used for garnish)


Miso Glazed Black Cod With Sesame Spinach Rolls And Soy-lime Vinaigrette, Recipes From GourmetSleuth

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