Miso Marinated Black Cod
Recipe provided by Stephen Calise, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Philadelphia, PA
Serves 1
1 5-7 oz Black Cod Filet
3 tbsp Teriyaki Sauce (store bought)
1 tbsp White Miso Paste
1 ½ cups Water
Combine water and teriyaki sauce and Miso (Miso paste should be completely dissolved). Pour over Black Cod filet. Marinate for at least 3 hours (best done overnight).
When it’s time to serve, heat sauté pan and add cooking oil (your choice). When the oil starts to smoke place Black Cod in pan. Sear on both sides and continue to cook to your desired doneness.
Serve with Udon Noodles, Steamed Vegetables and Miso Broth (recipes below).
Miso Broth
1 tsp Ginger (fresh)
¼ cup Sliced Green Onion
2 tbsp Soy Sauce
3 tbsp White Miso Paste
3 cups Water
Combined all ingredients in a pot and steep (less than a simmer, no bubbles) for at least 30 minutes.
Noodles and Vegetables
½ cup Cooked Udon Noodles
1/8 cup Julienne Napa Cabbage
1/8 cup Julienne Baby Bok Choy
1/8 cup Julienne Carrots
1/8 cup Julienne Red Pepper
1/8 cup Julienne Green Pepper
1/8 cup Julienne Snow Peas
Steam all vegetables to heat them through (do not over cook, vegetables should be crisp).
To Serve:
Place hot noodles in deep bowl. Place hot vegetables on top of noodles. Place cooked black cod on top of vegetables and pour the hot broth around the noodles. Garnish with black and white toasted sesame seeds if desired.
