BROILED BLACK COD RECIPE RECIPES
BROILED BLACK COD WITH BUTTER-WINE SAUCE | COD RECIPES ...
There is be nothing but full bellies and smiling faces when you make this recipe for Black Cod with Butter-Wine Sauce!
Provided by
Prep Time 005 minutes
Cook Time 025 minutes
Yield Serves 4 - 4
Number Of Ingredients 8
Steps:
- 1. Line a broiler tray with aluminum foil, and lightly brush with olive oil. Place the black cod portions on the tray, skin-side down. Brush the fish with olive oil, and add salt and pepper to taste. Broil 4-inches from the heat source until nicely browned, about 10 minutes. 2. In a saucepan, lightly sauté the shallots and bell peppers in 2 Tablespoons of olive oil until soft, about 4 minutes. 3. Add the wine and tarragon and let simmer for about 10 minutes. 4. Add the cold butter, a little at a time, whisking until the mixture becomes creamy. Season with salt and pepper and set aside. 5. Plate the cod and pour the sauce over the fish.
BLACK COD BROILED WITH MISO RECIPE - NYT COOKING
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso – the intensely salty paste made from fermented soybeans – along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.
Provided by Mark Bittman
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
- Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 4 grams, CarbohydrateContent 44 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 43 grams, SaturatedFatContent 1 gram, SodiumContent 2672 milligrams, SugarContent 29 grams
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