A refined, heart-healthy dish featuring buttery black cod glazed with fermented miso, served over a vibrant edamame purée with a delicate herbal ginger broth.
Ingredients
Cooking Instructions
- 01
In a small bowl, whisk together the white miso, mirin, and honey. Coat the cod fillets thoroughly with the glaze and let marinate at room temperature for 15 minutes.
- 02
Prepare the purée by blending the blanched edamame, 1/4 cup of the vegetable stock, and lemon juice in a high-speed blender until completely smooth. Pass through a fine-mesh sieve for a professional 'silken' texture.
- 03
In a small saucepan, bring the remaining vegetable stock and grated ginger to a gentle simmer. Steep for 5 minutes, then strain. Stir in half of the shiso chiffonade just before serving to preserve the aroma.
- 04
Heat a non-stick skillet over medium heat with a touch of avocado oil. Place the cod skin-side down and cook for 4 minutes until the skin is crisp and caramelized. Carefully flip and cook for 2 more minutes until just opaque.
- 05
Swipe a generous spoonful of the edamame purée across a warmed shallow bowl. Gently place the cod fillet in the center.
- 06
Pour the warm ginger-shiso broth around the purée. Garnish with the shaved watermelon radish and the remaining fresh shiso.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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