1/2 cup sake
1/4 cup white miso
1/4 cup mirin
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1-inch piece fresh ginger, peeled and minced
2 green onions, white and light green parts, finely sliced
4 cod fillets, skinned (5 to 6 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons oil
Combine sake, miso, mirin, vinegar, soy sauce, ginger and green onions in a shallow glass dish large enough to hold the cod in a single layer. Add fish, thick side down. Cover and refrigerate for 6 to 8 hours, turning fish halfway through.
Heat the oven to 400 degrees. Lift the fillets from the marinade; lightly season both sides with salt and pepper.
Heat oil in an oven-safe skillet over medium heat. When hot, lay the cod in the pan; cook about 1 minute. Transfer the skillet to the oven until fish is cooked through, 6 to 8 minutes. Makes 4 servings.
Source: Adapted from “The Dinnertime Survival Cookbook” by Debra Ponzek with Mary Goodbody (Running Press, $22).
Per serving: 174 calories, 8 g fat, 1 g saturated fat, 54 mg cholesterol, 1 g carbohydrates, 23 g protein, 319 mg sodium, 0 g fiber.