Miso-Marinated Cod

 

Main dish

Miso-Marinated Cod

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.

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