Watch how to make a miso glazed cod recipe with guest chef Curtis Cooke of Golden Door Spa in Escondido, California, in this episode of "Chef Tips" with Jason Hill. The ingredients you'll need for this Golden Door restaurant recipe are: fresh fish of your choice from selections above, ginger, miring, miso paste, sake, soy sauce. For the side, you'll need quinoa, scallions, garlic cloves, fresh ginger, and enoki mushrooms. Special thanks to Curtis Cooke at Golden Door for recreating this delicious seafood dish for us!
1/2serrano or jalapeño chileseeded and minced (optional)
1 to 2tablespoonsfresh lime juiceto taste
Pinchkosher saltor to taste
Pinchfreshly ground black pepperor to taste
Quinoa
1cupquinoa
Grapeseed or canola oil spray
1/3cupscallionsthinly sliced
2garlic clovesminced
2teaspoonsminced peeled fresh ginger
3cupsshiitake mushroomsstemmed and diced
1/4teaspoonkosher saltor to taste
Pinchfreshly ground black pepperor to taste
Instructions
Prepare the Fish
Grate the unpeeled ginger on the large-holed side of a box grater until you have about lh cup. Collect the grated ginger in your hand and squeeze over a bowl to extract the juice. You should have 1 tablespoon juice; if you don't, grate more ginger and squeeze out the juice until you do. Discard the grated ginger.
Pour the ginger juice into a small bowl along with the mirin, miso, sake, and soy sauce. Whisk together until well blended. Place the mero fillets in a shallow dish or pan big enough to hold the fish in a single layer. Pour the marinade on top and turn the fish over so it is completely coated.
Cover the pan and refrigerate for at least 2 hours and up to 24 hours; the longer the fish marinates, the better. Remove the pan from the refrigerator about 30 minutes before cooking the fish.
Prepare the Salsa
Prepare a medium-hot grill or heat a grill pan over mediumhigh heat. Spray the pineapple and onion slices on both sides with grapeseed oil. Grill 2 minutes per side, until there are grill marks on both sides and the onion is softened. Remove the pineapple and onion from the grill and let cool to room temperature.
Dice the pineapple and onion and transfer to a large bowl. Add the mango, cilantro, serrano, lime juice, salt, and pepper. (The salsa may be made several hours in advance, covered, and stored in the refrigerator. Serve at room temperature.)
Prepare the Quinoa
Place the quinoa in a large bowl and cover with cold water. Use your hand to swish it around a few times. Drain and repeat until the water in the bowl is clear. In a medium pot, combine the quinoa with 1-1/4 cups of water. Bring just to a boil. Reduce the heat and simmer, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes to steam and finish cooking.
Spray a large skillet with grapeseed oil and heat over medium-high heat. Add the scallions, garlic, and ginger to the pan and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until the mushrooms soften slightly, 3 to 4 minutes, adding 1 to 2 teaspoons water if necessary to prevent sticking. Scrape the mixture into the quinoa and use a fork to fluff the quinoa and incorporate the mushrooms. Season with salt and pepper.
Cook the Fish
Position an oven rack at the highest level and preheat the broiler to high; the broiler should be just above the fish so it caramelizes nicely.
Arrange the fish in a shallow pan and top each fillet with a teaspoon of marinade. Broil the fish, checking it often and turning the pan occasionally to prevent burning. When the top of the fish is dark caramel brown, after 5 to 6 minutes, remove the pan from the oven and pierce the fish with a toothpick; it should pass with no resistance. If the fish is not done, reduce the oven temperature to 450 degrees F. Return the fish to a low rack in the oven to finish cooking, 3 to 5 minutes.
Presentation
To serve, divide the quinoa among six plates. Lay a piece of fish on top of or alongside the quinoa. Top the fish with a generous spoonful of salsa. Serve, passing the remaining salsa at the table.