Healthy Meals: Miso-Glazed Cod with Onion, Nectarine & Radish Salad
If you are looking for a unique (and healthy) dish, check out this recipe for Miso-Glazed Cod With Charred Red Onions, California Nectarine And Radish Salad developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement . Image: © Courtesy of California Tree Fruit Agreement Makes 4 Servings Ingredients Olive Oil / Chive Drizzle 1/2 cup extra-virgin olive oil Juice from 1 lemon 1 inch cube lemon flesh, skin and pith removed 1/2 cup snipped chives 1 shallot, minced Fish Marinade 1 cup mirin 1/2 cup white wine 2 1/2 cups miso paste 1/2 cup water 1 1/2 cups sugar 1 tablespoon ancho chile powder 1 teaspoon chipotle chile powder Charred Onions 3 medium red onions Splash red wine vinegar Extra-virgin olive oil Salt and pepper to taste Grilled Fish 4 (8-oz.) black cod fillets 1/4 cup canola oil 1/2 cup peach preserves 1/4 cup water Nectarine Salad 6 medium California nectarines, peeled and pitted and sliced 24 small round red radishes, quartered 1/2 cup Italian parsley leaves 1 cup baby arugula Juice from 1 lemon 2 tablespoons extra-virgin olive oil Chopped chives (garnish) Directions Whisk together olive oil/chive drizzle ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely. Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight. Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper. Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes. While fish is cooking, stir together preserves and water and press through a fine-mesh sieve; brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender. To serve, toss all salad ingredients together in a large bowl with grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives. Post from: EveryJoe
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Healthy Meals: Miso-Glazed Cod with Onion, Nectarine & Radish Salad