Recently, my sister - in - law Carla asked me if I ever just not know what to cook for dinner. I explained to her that I spend about an hour almost every day at Barnes & Noble, looking at cookbooks, taking into account every detail of how and what chefs put into their dishes. So I usually have about 3 or 4 things in mind at a time that I know I want to try to cook. I think all the baristas at B&N know me by name or by latte.
For Cod and Country is my fish bible, and Barton Seaver is one of my favorite chefs, especially since he was named Best Chef by Esquire magazine one year. We love Esquire! Earlier this year I took a quick trip to Washington, D.C., and I hated not being able to sample his food while there. I did have a nice visit at Zaytinya, though, right around the corner from The Smithsonian American Art Museum. I loved seeing people eat lunch on the steps there, just like they do at The Met in New York. I wonder why more people don't have lunch on the steps of Robinson Center Music Hall in Little Rock? All those places look so similar to me.
Wild - caught, flash frozen Pacific cod and Wild Alaskan salmon are just about the only 2 fish I cook. I used to love Chilean Sea Bass, and I used to love Yellowfin Tuna, but after reading For Cod and Country and thinking about sacrificing the tree and the forest and all that.....(smh).
I found the white miso paste at Sam's Oriental in the refrigerator section. It is called Shiro Miso, and it's the lightest of the 3 types. I browsed several recipes online to find one that suited me, and it was a Martha Stewart recipe that popped up that I found to be simple and full of flavor, but I added my own twist to it: Meyer Lemon.
- 1 lb. Cod filets
- 1/4 c. white miso paste (shiro miso)
- 1/4 c. mirin
- 1/4 c. turbinado sugar
- 1/2 juice of a Meyer lemon
- Portion the cod into smaller sections. Place inside a large plastic zipper bag.
- In a bowl, mix the miso, mirin, sugar, and lemon juice with a wire whisk until blended.
- Add the marinade ingredients to the cod in the bag, and let sit overnight.
- Pre-heat the broiler..
- Add the cod pieces to a pan, and broil on the top rack in the oven for 12 - 15 minutes, until the top is browned. Be sure to watch closely so that it doesn't burn!
Serving suggestion: Crab - Stuffed Mushrooms go great with cod!