Monday, October 8, 2012

Lemon Miso Cod

Fans of sushi and Japanese restaurants are pretty familiar with the miso soup that is served as a precursor to your meal.  It's a light, cloudy soup with a little seaweed and tofu in it.  I love the stuff, so when I started noticing all the recipes that used miso paste as a marinade or sauce, I started thinking of how I would use it.  To me, the smell of miso reminds me of soy sauce, but less salty and maybe a little sweeter.  Add lemon on top of that, and your food will have an abundence of flavor.

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
  1. Portion the cod into smaller sections.  Place inside a large plastic zipper bag.
  2. In a bowl, mix the miso, mirin, sugar, and lemon juice with a wire whisk until blended.
  3. Add the marinade ingredients to the cod in the bag, and let sit overnight.
  4. Pre-heat the broiler..
  5. 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!


  1. I love fish, and I look forward to making both dishes. I keep all three miso's in my fridge, as well as many Pacific Rim ingredients in my panty. I traveled many time to the Pacific Rim and SE Asia. Thanks so much for this site! I love it!

  2. Thanks Jimmy! I like your site too! Your writing style is quite entertaining!! We do have very similar tastes, don't we? I love the pairings you provide with your dishes too! I'm a dry, crisp, white wine and Perrier Jouet kind of girl myself! :)