Miso-Glazed Black Cod Recipe
Ingredients Needed
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cooking spray
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3 tablespoons white miso paste
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2 tablespoons water
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2 tablespoons mirin (Japanese sweet wine)
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2 tablespoons sake
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1 tablespoon brown sugar
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2 (7 ounce) black cod fillets
Instructions
Prepare all necessary ingredients.
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Position the oven rack about 6 inches from the broiler and preheat the oven. Line a baking sheet with aluminum foil, then lightly coat the foil with cooking spray.
In a small skillet over medium heat, whisk together miso, water, mirin, sake, and brown sugar. Heat until the mixture simmers and thickens slightly, about 1 to 3 minutes. Remove from heat and let cool for 3 to 5 minutes.
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Arrange the cod fillets on the prepared baking sheet. Coat each fillet generously with the cooled miso glaze. Let them marinate at room temperature for 15 to 20 minutes.
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Broil the fillets in the preheated oven for 5 minutes. Flip the baking sheet 180 degrees and broil for an additional 5 minutes or until the fish flakes easily with a fork. Remove any pin bones before serving.
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Pair with your favorite side dishes and enjoy!
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Nutritional Information (per serving)
| 290 | Calories |
| 2g | Fat |
| 21g | Carbs |
| 37g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 290 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 1% |
| Cholesterol 72mg | 24% |
| Sodium 847mg | 37% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 0g | 1% |
| Total Sugars 17g | |
| Protein 37g | 75% |
| Vitamin C 5mg | 5% |
| Calcium 21mg | 2% |
| Iron 1mg | 3% |
| Potassium 800mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5