black cod with miso

prep time:  tbd
cook time:  tbd
servings:  2


ingredients:
1 pound (2-3 fillets) black cod
1 tablespoon brown rice syrup
3 tablespoons nama shoyu
1/2 cup white miso paste
1 tablespoon olive oil

steps:
1.  mix the brown rice syrup, nama shoyu and white miso paste in a container (with lid) and set aside.  clean the fillets and pat them dry.  place the fish into the container, coat them with the marinade, cover and refrigerate overnight.

2.  preheat the oven to 400 degrees. remove the fish from the fridge and scrape off the marinade.  coat a grill pan with olive oil and set to high heat.  add the fish and cook until browned on each side, about 2 minutes. transfer the fillets to the oven and bake for about 10 minutes, until nice and flaky.

- goop, january 2012

cod with sesame and ginger

prep time:  10 minutes
cook time:  10 minutes
servings:  4

ingredients:
4 6-ounce cod fillets
salt
pepper
1 teaspoon grated ginger
1 teaspoon roasted sesame oil
1 teaspoon black sesame seeds
3 - 4 scallions - sliced thin
pickled ginger for serving

1.  season each fillet lightly with salt and pepper.  combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets massaging with fingers to coat evenly.

2.  place the fish in one layer in a baking dish, and tightly cover the dish with foil.  let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.

3.  heat the oven to 400 degrees.  bake the fish on the top rack for 10 minutes.  remove foil and check to make sure the fish is cooked through.  return to oven for 1 -2 more minutes, if necessary.

4.  transfer the fish to plates or serving platter.  sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger.  serve with stir-fried spinach and steamed rice, if desired.

- new york times, november 2011

newport fish tacos

prep and cooking time:  30 minutes
servings:  4

ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato

steps:
1.  mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.

2.  combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl.   preheat broiler and spray broiler pan with olive oil.  brush lime juice mixture over fish.  place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.

3.  meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat.  cook for about 30 seconds on each side, or until hot and pliable.  keep warm. 

4.  break fish into large flakes, and spoon into tortillas.  top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture.  serve with lime wedges, onions and tomatoes.

- unknown

whitefish salad

prep time/cook time:  30 minutes
servings:  2 - 4

ingredients:
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots - peeled and diced
2 teaspoons salt
1 tablespoon olive oil
almond or rice milk
1/4 cup dried cranberries (unsweetened)
2 handfuls lettuce - shredded
feta

steps:
1.  steam or broil the fish until cooked through, about 10 minutes depending on heat source.

2.  discard the skin and mash the fish in a bowl with almonds, shallots, salt, olive oil and cranberries

3.  add enough almond or rice milk to give it a chicken salad consistency.

4.  mix with lettuce and top with feta.

- goop, january 2011