Miso Cod with Spicy Cucumbers

By minicoopercraig

This dish is slightly more elegant (and considerably more nutritious) than the fishy fare you'll encounter at most chain restaurants, but it's just as easy to prepare. The salty-sweetness of the miso marinade pairs perfectly with the quick-pickled cucumbers for a dish that takes no more than 20 minutes of actual cooking time, yet will elevate you to the status of Iron Chef in the eyes of those you serve it to.

Ingredients

• 1 cup white miso paste
• 1/2 cup mirin
• 2 Tbsp brown sugar
• 4 cod fillets (Cod is the traditional go-to with this miso marinade, but sea bass, swordfish and halibut would all work as well.)
• 1 large English (seedless) cucumber, seeded and sliced into half-moons
• 1/4 cup rice wine vinegar
• 1 Tbsp salt
• 1 Tbsp sugar
• 2 tsp red pepper flakes

Details

Servings 4

Preparation

Step 1

Combine the miso, mirin and brown sugar in a bowl. Stir thoroughly to combine. Pour the marinade over the cod and marinate in the fridge for up to 12 hours.
Mix the cucumber, vinegar, salt, sugar and pepper flakes in a bowl. Allow the cucumber to pickle for at least 30 minutes and up to 24 hours in the refrigerator.
Preheat the broiler. Remove the cod from the marinade and place on a baking sheet. Set the baking sheet 6" below the broiler and cook for 8 to 10 minutes, into the fish is deeply caramelized and flakes with gentle pressure. Serve the cod with the cucumber.