Miso Marinated Cod With Papaya Puree
Buttery black cod fillets marinated in a savory-sweet miso glaze, served atop a vibrant and tropical papaya puree.
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Ingredients
- 4 6-ounce portions Black cod fillets (Sablefish)
- 1/4 cup White miso paste
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Granulated sugar
- 1 large Ripe papaya, peeled and seeded
- 1 tablespoon Lime juice
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Vegetable oil
- 2 stalks Scallions, thinly sliced(optional)
Instructions
- 1
In a small saucepan, whisk together miso, mirin, sake, and sugar over low heat until the sugar dissolves; let cool completely.
- 2
Pat the cod fillets dry and coat them thoroughly with the cooled miso marinade in a shallow dish.
- 3
Cover and refrigerate the fish for at least 2 hours, though overnight is preferred for deeper flavor.
- 4
To make the puree, place the papaya chunks, lime juice, and grated ginger in a blender and process until completely smooth.
- 5
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or oven-proof skillet.
- 6
Wipe off excess marinade from the fish to prevent burning, then sear the cod in a hot skillet with oil for 2 minutes on one side.
- 7
Transfer the fish to the oven and bake for 8-10 minutes until the fish flakes easily and the top is caramelized.
- 8
Spread a generous spoonful of papaya puree on each plate and place the cod fillet directly on top, garnishing with scallions.
Nutrition per Serving
345
Calories
28g
Protein
22g
Carbs
14g
Fat
3g
Fiber
15g
Sugar
890mg
Sodium
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