641.692 -- Miso Glazed Cod

Being that it's Lent, and being that we're Catholic, fish has been introduced into our dinner rotation. Although I am generally not a fish or seafood lover, Matt came home with cod fillets last week, forcing me to come up with a tasty (un-fish-like) recipe. What I found was Food Network's recipe for Miso Cod. Finding no miri at the local Kroger, I substituted Chablis. Finding no white or blond miso, I settled on something called "Minute Miso."
The result was über delicious. In fact, I might try the same glaze on chicken sometime. It's a decidedly Asian flavor, but if you like teriyaki, give it a try. And let me know what you think!

Ingredients

6 6-ounce black cod fillets or regular cod fillets
1/3 cup low sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
toasted sesame seeds and scallions for garnish (optional)

Directions

Preheat broiler.

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.

If desired, serve with toasted sesame seeds and scallions. *NOTE* We had this with brown rice and steamed veggies. Delicious!