Grilled Miso Black Cod

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Foil packets are a great option for grilling delicate fish. Tuck your favorite vegetables in the packet and they will cook alongside the fish in the fragrant steam.

Ingredients

Preparation

Preheat the grill to medium-high heat.

In a small bowl, combine miso, ginger, soy sauce, stock, mirin, sesame oil, honey and red pepper flakes.

Divide bok choy and leeks between 4 12-inch squares of heavy foil. Top each packet with one fillet and fold up the sides to create a small bowl.

Evenly divide sauce between the packets. Fold and seal the foil around the fish, leaving some space for the steam to circulate.

Cook on the grill, without turning, until the fish is opaque in the center and the vegetables are crisp-tender, 10 to 12 minutes. To test for doneness, carefully unfold an edge of a packet, allowing the steam to escape away from you. The fish should flake easily when pressed with a fork.

Transfer the fish and vegetables to a plate; top with sauce and sesame seeds.

Each serving: 270cal, 11g fat (1.5g sat), 55mg chol, 880mg sodium, 12g carb, 2g fiber, 29g protein

More about: cod, grilling, miso

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In the oven?

I don't have a grill. How would you suggest doing this in the oven? Baking or broiling? For how long and at what temp? Thanks!

In the oven?

Preheat oven to 400° F.

Follow the directions as written. Place the foil packet on a sheet pan or in a shallow baking dish (to catch any drips) and bake until the fish is opaque in the center and the vegetables are crisp-tender, 15 to 20 minutes. Then follow the remaining directions as written.

Hope this helps! Enjoy!

Lydia Cox
PCC Taste editor

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