Prep 10 mins
Cook 10 mins
The sauce is the real star in this recipe. You can thin it with some water and use it as a salad dressing or serve it with just about any meat, fish or vegetable. It's great with fish! Try it on beans, asparagus, tuna, chicken or pork, it's wonderful!
- 1⁄4 cup sesame seeds
- 1⁄4 cup miso, preferably red
- 2 tablespoons sugar (or 1 T. each, sugar and mirin)
- 1 tablespoon soy sauce, to taste
- 1 1⁄2-2 lbs cod, in 1 or 2 fillets,preferably of equal thickness throughout
- extra virgin olive oil
- 1 pinch ground red pepper
- Heat broiler; rack should be 4 inches or less from heat source.
- Toast sesame seeds in a small dry skillet over medium heat, shaking pan until they color slightly.
- Grind to a powder in a spice or coffee grinder, or mortar and pestle.
- Whisk together sesame seeds, miso, sugar and soy sauce.
- Thin with a little water, mirin or more soy sauce if too thick.
- Adjust seasoning.
- This sauce can be covered and refrigerated for up to 2 days.
- Brush fish with oil; sprinkle with red pepper.
- Place fish on a baking sheet; place under broiler and cook, rotating sheet once so fish browns evenly on top and is cooked through, 6-10 minutes.
- Drizzle sesame-miso sauce on top; serve hot.
I made something similar using a vague recipe from Gwyneth Paltrow on Oprah. She recommended a thick fish, although used Flounder. I substituted Cod as in your recipe, but used mirin as the second ingredient. I thought her recipe had too much sauce (Miso is not cheap) so I cut it down to 4 TBS/3TBS. I didn't think of thinning it with water. I cooked it for 20 minutes at 400 (until carmelized. Sesame seeds would add a nice touch and still be simple.