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MISO-MARINATED COD W/ FAVA BEANS




Source of Recipe


SELF


List of Ingredients




1 cup white miso paste (available at Asian grocery stores)
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped cilantro
1 tbsp finely chopped shallots plus 1/2 cup thinly sliced shallots
4 fresh cod fillets (5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp butter
1 tbsp canola or corn oil

Recipe



In a medium-sized bowl, stir together miso, ginger, cilantro, and chopped shallots. Coat each fillet with mixture, then cover and refrigerate at least 6 hours. In a medium-sized saucepan, combine sliced shallots, favas, broth, and thyme. Bring to a boil; lower the heat and simmer until beans are very tender, about 10 minutes (if using peas, simmer 5 minutes). Drain off excess broth, leaving enough to just cover the beans. Stir in butter and season with salt and freshly ground pepper to taste. Remove cod from marinade. Heat oil in a large nonstick skillet. Add cod and cook until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide the favas among 4 plates and top with cod. Serve immediately.



Nutritional analysis per serving: 312 calories, 8 g fat, 21 g carbohydrates, 39 g protein

Makes 4 servings.