Food + Wine

Stop. Dinnertime.

No time for chit chat.  It’s recipe time.  And today’s recipe is what my family ate for dinner last night- Miso Glazed Cod with Crispy Brussels and Orange-Ginger Carrot ‘Noodles’.  And yes. My whole family ate it.  Yes. Kids too.  My son’s favorite part was the cod, my daughter’s was a tie between the sprouts and the carrot noodles.  Both cleaned their plate.

Oh right, right. No chit chat.
OK but if I were to chit chat, I would probably elaborate more on these buzz words I’m about to throw at you hard and fast:

awesome.  killer.  yummy.  healthy.  delicious.  crispy.  crunchy.  satisfying.  comforting.  badass.  sexy.

I will say this though- if you aren’t a cod person, use salmon.  That’s amazing.  Tuna, even would work.  And if you aren’t a fish person, use chicken or pork and adjust the cooking time.

Oh, and one more thing- if you aren’t familiar with miso paste, or haven’t bought it before, below is the product I recommend, along with the rice vinegar I buy- just to give you a visual. I bought the miso at Whole Foods and it’s absolutely delicious.  (If I didn’t think you would consider me strange I would tell you I had to stop myself from eating it straight outta the tub.  (too late?  damn you, chit chat!))  This specific kind is called ‘Mellow White Miso’.  The rice vinegar is available at any grocery store in the international aisle and the vinegar aisle.
Now onto the goods.
*Miso-Glazed Cod
(serves 4 hungry adults)
In a large food storage zip bag, combine the following marinade ingredients…-1/2 cup white miso paste
1/2 cup seasoned rice vinegar
1/2 cup light brown sugar (loosely packed, or else it’s too sweet)

Smush it up in the bag to combine everything.

Place 2 1/2 – 3 lbs of Alaskan cod, cut into desired serving sizes, into the bag and cover each piece in the marinade.  Seal bag.

Place in the fridge (inside a bowl to be safe) and allow to marinate for 5-6 hours.Remove the bag from the fridge and allow the fish to come up to room temperature for about 15 minutes before cooking.

Turn your broiler on high and cover a baking sheet in foil (for easy clean-up).  Blot each piece of fish of any excess marinade (or it will be too sweet/strong!) and place them on the foil-lined sheet and put under the broiler.  Broil for 5-6 minutes, making sure you get a good golden, caramelized top.  The fish is done when it’s opaque and firm at the edges.

Serve hot and now with these babies…

*Roasted Brussels Sprouts
There really is no need for a recipe for this. But, if you haven’t jumped on the roasted veg train yet, hop on my friend, it’s a fun and easy ride. (Interchange any other veg for the brussels):

-Chop the root end off of your sprouts and half the small ones, quarter the larger ones (plan on about 1/4 lb brussels sprouts per person).  Place on a cookie sheet already drizzled with canola oil.  (Add some sliced onion for optimum flavor.)  Drizzle with more oil to lightly coat, season liberally with kosher salt and a few good sprinkles of sugar.  Shake the pan to make sure there’s just one even layer of veg.

Place in a preheated 350 oven and roast for 35-45 minutes.  They’re done when they’re browned and crispy on the outside.

*Orange-Ginger Carrot ‘Noodles’

Wash and peel 5-6 large carrots (to feed about 4 people) and using either the vegetable peeler, a mandolin or one of those fancy spirally gadgets, turn your carrots into noodles.  (I used my mandolin on the thinnest setting.)

Place in a bowl and cover with the following dressing:

1/3 cup orange juice
1/2 tsp grated ginger (I use my microplane)
1 TB agave nectar
1 1/2 TB soy sauce
-(optional) crushed red pepper flakes

Stir and coat all the carrots in the dressing.  Cover and refrigerate for a few hours.

Serve room temperature.  Garnish with finely chopped green onions and/or cilantro if desired.  Chopped peanuts/cashews are also a nice garnish.


I’ll be back to chit chat-talkin’ real soon, no worries.  ‘Til then, have an awesome day!!!

Follow @everydaychampagne on Instagram for some visual fun, @EvryDayChampgne on twitter for the occasional clever piece of nonsense and Everyday Champagne on Facebook, just because.







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