Miso-Glazed Black Cod on Sunflower Sprouts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons minced peeled fresh ginger
- 1/3 cup white miso (fermented soybean paste)
- 1/4 cup plus 1 teaspoon mirin (sweet japanese rice wine)
- 3 tablespoons unseasoned rice vinegar, divided
- 4 teaspoons toasted sesame oil (such as asian), divided
- 4 6-ounce skinless black cod fillets
- 1/2 cup chopped green onions, divided
- 5 ounces sunflower sprouts
- Carbohydrate 9 g(3%)
- Cholesterol 73 mg(24%)
- Fat 7 g(11%)
- Fiber 2 g(9%)
- Protein 35 g(69%)
- Saturated Fat 1 g(6%)
- Sodium 951 mg(40%)
- Calories 263
Preparation Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature. Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
Preparation Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature. Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
