Most nights I make the same tried & true recipes over and over, as I’m sure you do too, and it’s always good … but there are sometimes that I’m feeling more creative and want to make something new and a bit decadent. I had some cod in the freezer, as well as miso and tahini in the fridge, so decided to go for a miso tahini marinated cod. Spoiler alert … it was amazing!
I’ve made a similar miso cod recipe that was made famous by Nobu Matsuhisa and it was really good, but I thought the addition of the tahini would add an even richer flavor. (Tahini is sesame paste)
Miso-Tahini Code Recipe (Party of one!)
1 nice size piece of cod filet/skin on … or sea bass
1/8 cup mirin
1/8 cup sake
1 1/2 TBS. miso paste (many recipes call for white or yellow, but this is what I had & it didn’t indicate what kind)
1 TBS tahini
1 TBS sugar
1 tsp sesame oil
Whisk all the marinade ingredients in a bowl. Place the cod in the marinade and turn it over a couple of times to coat. Leave to marinate as long as you can (some recipes call for heating the marinade and leaving the fish to marinade overnight, but I didn’t have time and I’m not sure it mattered in the end… I marinated 4 hours, turning once in the process).
Turn the oven to broil and make sure the rack is about 6 inches from the heat. Line a sheet pan with foil and give it a spray of Pam. Place the cod, skin side up, in the pan. Broil for about 2-3 minutes on each side, until it’s brown and a little bubbly. Depending on the thickness you may need to move the pan to a lower rack and lower the temp to about 400 and cook about 5 or so more minutes until it falls apart with a fork … or do what I did and transfer it to a toaster oven that’s at 400 (keeps the kitchen a bit cooler). I paired it with a light cucumber and “Hart” tomato salad with my favorite Asian ginger dressing.
Oh, it was GOOOOOD! Like buttah! Bon Appetit!
Happy Fri-YAY! My last weekend before going back to work and I’m planning on enjoying every minute of it!
You cannot direct the wind, but you can adjust the sails!