Miso-Glazed Black Cod on Sunflower Sprouts

Miso-Glazed Black Cod on Sunflower Sprouts
Photo by Leo Gong


  • 4 6-ounce skinless black cod fillets
  • ½ cup green onions
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh ginger
  • 4 teaspoons sesame oil (such as Asian)
  • 5 ounces sunflower sprouts
  • 13 teaspoons mirin (sweet Japanese rice wine)
  • + 1 more ingredients
    • 1/3 cup white miso (fermented soybean paste)

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature. Preheat broiler. Line baking sheet with foil; brush with 1 teasp...

View full recipe at Epicurious


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