The secret is in the glaze!
Are you looking for a restaurant-quality fish dinner? Consider it done. This recipe for Orange Miso Wild Cod is a great way to impress your guests at dinner. It’s light, yet filling, and full of wonderfully sweet and savory flavors! There are many ways to add layers of flavor to the fish, but this combination of miso, honey, orange peel, and ginger is one of the best!
You may be wondering what miso paste is. Miso paste is made from fermented soybeans. There are several types, but we’re only going to discuss three for the purposes of this recipe.
First, the mildest and sweetest type is a white or “mild” miso. It has the mildest taste and is less salty and sweeter. Use this type for condiments, dressings, and icings, like the orange miso icing in this recipe. You can also use yellow or red miso in this recipe depending on your taste preference. Yellow miso has a stronger taste than white miso. You can use it for soups, icings, and sauces. Red miso has a stronger, salty taste that you can use in heartier soups and sauces.
Can I use another fish for this Orange Miso Wild Cod recipe?
Of course you can! They can replace almost any white, scaly fish available in your area. Here are some suggestions, but you can choose them based on your personal preference:
- Sea bass
Some other suggestions are scallops, shrimp, or chicken. If you are vegan, use firm tofu instead of fish or chicken.
What goes well with Orange Miso Wild Cod?
You can combine this fish with a variety of complementary side dishes. If you’re looking for a starchy side, rice and sweet potatoes go well. Fry some vegetables with the cod for a quick, easy meal in one dish. Use your imagination and let your creativity guide you.
Do you need a little inspiration? You know that you can rely on us! Try one of these delicious recipes:
- 4th (6 oz.) Servings of cod fillets, skinless
- 2 tablespoon mild white miso paste
- 1/4 Cup low-sodium soy sauce, or coconut amino acids
- 1 tablespoon honey
- 1 big Navel orange, peeled and juiced
- 1 tablespoon chopped ginger, or ginger paste
Preheat oven to 375 degrees F.
In a medium-sized mixing bowl, combine the miso paste, soy sauce / coconut amino acids, honey, umbilical orange juice and peel, and chopped ginger. Stir until all ingredients are incorporated.
Spray the sheet pan with cooking spray. Add fish portions.
Brush the fish portions with miso glaze.
Cook in the 375 degree oven for 10-15 minutes until almost done.
Increase the oven temperature to a high grill value. Watch closely and check every 2-3 minutes to avoid burns.
Fish is ready when the glaze is browned and the fish is no longer translucent and can easily be peeled off with a fork.
Portion: 1filet | Calories: 204kcal | Carbohydrates: 13G | Protein: 33G | Fat: 2G | Cholesterol: 73mg | Sodium: 983mg | Fiber: 2G | Sugar: 9G |
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