Miso Black Cod

Name: Miso Black Cod
Ingredients: 1/2 cup Asian pear juice (or apple juice); 3 tablespoons red miso; 1 tablespoon honey; 1 tablespoon umeboshi (preserved plum) paste or mirin (rice cooking wine); 3 cloves garlic; 1 piece 1/2-inch peeled ginger, chopped; 3/4 pound black cod

7 ingredients

4 steps

Ingredients

1/2 cup Asian pear juice (or apple juice)
3 tablespoons red miso
1 tablespoon honey
1 tablespoon umeboshi (preserved plum) paste or mirin (rice cooking wine)
3 cloves garlic
1 piece 1/2-inch peeled ginger, chopped
3/4 pound black cod

Directions

1

Mix all of the marinade ingredients together in a blender.
2

Marinate the fish -- I used a boneless filet -- for at least 12 hours and no more than 36 hours.
3

Either smoke the fish for 3 hours, wrap it in foil and grill for about 10 to 15 minutes on each side, or bake skin side-down at 350° F for about 20 minutes, then broil the top for 2 minutes.
4

I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a puree of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar.