A piece of cod, not a codpiece
Ranked number one in a recent "Top 25 Restaurants" article in Los Angeles Magazine, Beacon is one of my favorite restaurants in Los Angeles. Their miso marinated black cod is absolutely divine. You can imagine my delight when the recipe was printed in the Los Angeles Times. Accompany the fish with sesame-tossed green beans or asparagus and white rice. (Also tastes great with Chilean Sea Bass or Salmon.)
Beacon Miso Cod
Total time: 35 minutes plus marinating time
Servings: 6
INGREDIENTS
3/4 cup white miso
1/2 cup sugar
1/4 cup sake
6 tablespoons mirin
6 (5-to 6-ounce) fresh black cod fillets, skinned and boned
Rice vinegar to taste
1. In a double boiler over simmering water, combine the miso, sugar, sake and mirin and whisk until the sugar dissolves, about 4 minutes. Remove from the heat and cool. Refrigerate until the marinade is cold, about 20 minutes. Place the marinade in a baking dish and add the black cod pieces, turning to coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for 24 to 48 hours.
2. Remove the cod from the marinade and scrape off most of the marinade.
3. Heat the broiler. Place the cod on a greased foil-lined baking sheet. Place the baking sheet approximately 6 inches below the broiler unit. Broil 7 to 10 minutes, depending upon the thickness of the fish, until evenly brown. The fish should flake easily. If not, broil a little longer. Sprinkle with a touch of rice vinegar and serve immediately.
Each serving: 126 calories; 18 grams protein; 9 grams carbohydrates; 0 fiber; 1 gram fat; 0 grams saturated fat; 41 mg. cholesterol; 371 mg. sodium.
Beacon Miso Cod
Total time: 35 minutes plus marinating time
Servings: 6
INGREDIENTS
3/4 cup white miso
1/2 cup sugar
1/4 cup sake
6 tablespoons mirin
6 (5-to 6-ounce) fresh black cod fillets, skinned and boned
Rice vinegar to taste
1. In a double boiler over simmering water, combine the miso, sugar, sake and mirin and whisk until the sugar dissolves, about 4 minutes. Remove from the heat and cool. Refrigerate until the marinade is cold, about 20 minutes. Place the marinade in a baking dish and add the black cod pieces, turning to coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for 24 to 48 hours.
2. Remove the cod from the marinade and scrape off most of the marinade.
3. Heat the broiler. Place the cod on a greased foil-lined baking sheet. Place the baking sheet approximately 6 inches below the broiler unit. Broil 7 to 10 minutes, depending upon the thickness of the fish, until evenly brown. The fish should flake easily. If not, broil a little longer. Sprinkle with a touch of rice vinegar and serve immediately.
Each serving: 126 calories; 18 grams protein; 9 grams carbohydrates; 0 fiber; 1 gram fat; 0 grams saturated fat; 41 mg. cholesterol; 371 mg. sodium.
posted by mewtate at 1:24 PM
1 Comments:
Aaargh! Fish is so good, but we must be careful of the types of fish we eat and where they come from! Chilean sea bass is being fished to death and extinction!
Many chefs who previously used this pricey and exclusive fish are now refusing to. Much chilean sea bass is illegally caught and sold on the black market. Incidentally, it is not even a bass, and its more proper name is "Patagonian toothed fish". Please, please, do not advocate that people eat this fish. Doing so only supports the decimation of yet another species.
Monterey Bay aquarium distributes a free, credit-card sized pamphlet categorizing various seafood and fish into Best and Worst choices vis a vis the environment, fishing practices, etc.
Post a Comment
<< Home