Miso-Glazed Black Cod On Sunflower Sprouts
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
58
Spice
33
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend
2
Place fish in 8x8x2-inch glass baking dish
3
Pour miso mixture over; turn to coat
4
Let stand 30 minutes at room temperature
5
Preheat broiler
6
Line baking sheet with foil; brush with 1 teaspoon oil
7
Place fish on foil; pour marinade over fish
8
Broil until fish is cooked through and brown in spots, about 6 minutes
9
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl
10
Add sunflower sprouts; toss to coat
11
Divide salad among 4 plates; top with fish and sprinkle with remaining green onions
12
Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend
13
Place fish in 8x8x2-inch glass baking dish
14
Pour miso mixture over; turn to coat
15
Let stand 30 minutes at room temperature
16
Preheat broiler
17
Line baking sheet with foil; brush with 1 teaspoon oil
18
Place fish on foil; pour marinade over fish
19
Broil until fish is cooked through and brown in spots, about 6 minutes
20
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl
21
Add sunflower sprouts; toss to coat
22
Divide salad among 4 plates; top with fish and sprinkle with remaining green onions