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Miso Glazed Cod with Bok Choy

March 12, 2012
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Miso Glazed Cod This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.

The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.

Amazing meal- try it…

  • 3 to 4 cod fillets
  • 2 tablespoons mellow white miso paste
  • 1 tablespoon tamari
  • 1 tablespoon mirin

Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.

  • 1 tablespoon extra light olive oil
  • Salt
  • Pepper

Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.

  • 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
  • 3 garlic cloves, chopped
  • 1 tablespoon extra light olive oil
  • Salt

Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.

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