Miso Marinated Cod With Papaya Puree
Buttery black cod fillets marinated in a savory-sweet miso glaze, served atop a vibrant, tropical papaya puree.
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Ingredients
- 4 6-ounce portions Black Cod fillets (Sablefish)
- 1/4 cup White Miso Paste
- 3 tablespoons Mirin
- 2 tablespoons Sake
- 2 tablespoons Granulated Sugar
- 1 large Ripe Papaya, peeled and seeded
- 1 tablespoon Lime Juice
- 1 teaspoon Fresh Ginger, grated
- 2 tablespoons Coconut Milk(optional)
- 2 stalks Scallions, thinly sliced(optional)
Instructions
- 1
Whisk together the miso paste, mirin, sake, and sugar in a small bowl until smooth.
- 2
Pat the cod fillets dry and coat them thoroughly with the miso marinade; refrigerate for at least 2 hours, or up to 24 hours for best flavor.
- 3
Prepare the puree by blending the ripe papaya, lime juice, and grated ginger in a food processor until completely smooth.
- 4
Optional: Add coconut milk to the papaya puree for a creamier texture and set aside at room temperature.
- 5
Preheat your oven broiler to high and line a baking sheet with parchment paper or foil.
- 6
Wipe off excess marinade from the fish to prevent burning, then place fillets on the baking sheet.
- 7
Broil the cod 6 inches from the heat source for 6 to 10 minutes, until the top is caramelized and the fish flakes easily.
- 8
Spread a generous spoonful of papaya puree on each plate, place the cod on top, and garnish with sliced scallions.
Nutrition per Serving
345
Calories
32g
Protein
28g
Carbs
11g
Fat
4g
Fiber
18g
Sugar
820mg
Sodium
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