Miso-Glazed Black Cod On Sunflower Sprouts

Miso-Glazed Black Cod On Sunflower Sprouts
Miso-Glazed Black Cod On Sunflower Sprouts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup white miso (fermented soybean paste)

  • 1/4

    cup mirin (sweet Japanese rice wine) plus

  • 1

    teaspoon mirin

  • 3

    tablespoons unseasoned rice vinegar divided

  • 2

    tablespoons minced peeled fresh ginger

  • 4

    teaspoons toasted sesame oil (such as Asian) divided

  • 4

    skinless black cod fillets - (6 oz ea)

  • 1/2

    cup chopped green onions divided

  • 5

    ounces sunflower sprouts

Directions

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8- by 8- by 2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature. Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions. This recipe yields 4 servings.

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