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Cod: Peach-Glazed Alaskan Baked Cod

Source of Recipe


Chef Joel Holland, Swimclub 32






List of Ingredients



• 1-1/2 cups shiro miso (available at Asian grocers)
  
• 3/4 cup sugar
  
• 3/4 cup sake
  
• 3/4 cup mirin
  
• 1 peach, peeled, pitted and puréed in a food processor
  
• Four 6-ounce portions black cod, cut on bias
  






Instructions



1. In a saucepan, combine miso, sugar, sake, mirin and peach purée. Simmer 15 minutes, whisking often, or until the color darkens slightly and the texture is smooth. Remove from heat and set aside to cool.
   
   
2. Coat fish portions with 1/2 cup miso marinade and cover. (Reserve remaining marinade for another use.) Refrigerate overnight.
   
   
3. Preheat broiler. Cover a small cookie sheet with aluminum foil and place fish under broiler. Brown fish on both sides, allowing about 2-1/2 minutes per side. Turn only once. Serve with vinegar spinach (recipe follows).
   
   Serves 4
   
   ----------------------------
   
   VINEGAR SPINACH
   
   2 bunches fresh spinach
   1/4 cup soy sauce
   1/4 cup rice vinegar
   1 tsp sesame oil
   1 tsp sesame seeds, toasted *
   
   Blanch spinach in boiling water, remove and cool under cold running water. Drain and squeeze out remaining water. Combine soy sauce, vinegar, sesame oil and seeds. Place spinach in bowl and toss with soy-vinegar mixture. Arrange on a plate next to the fish and drizzle with the miso sauce from the Peach-Glazed Alaskan Baked Cod recipe (not the used marinade). Sprinkle with sesame seeds. Serve with steamed rice or sliced tomatoes. (Serves 2)
   
   






Final Comments


* For toasted sesame seeds: Toss sesame seeds in medium-hot skillet until the seeds are golden brown. Do not let them burn, or they will be bitter.