Broiled Miso Cod with Sautéed Sesame Spinach by Chef Andrew Zimmern

black cod

🥗Healthier: sablefish

💰Cheaper: cod

Sablefish retains a similar texture and flavor profile.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter and lower in sodium.

Start with wild caught Alaskan cod, known for its flaky texture and sustainable sourcing.

Combine light miso, brown sugar, and rice wine mirin in a bowl to create the marinade.

Place the pieces of cod in the marinade and let them sit in the fridge for 48 hours to absorb the flavors.

Preheat the broiler and line a baking sheet with a no-stick pad.

After 48 hours, line the cod pieces on the baking sheet and add a tablespoon of the marinade on top of each piece.

Broil the cod about 6 inches away from the heat for 6-7 minutes until you start to see light caramelization.

After the initial broiling, add a little more marinade on top and return to the broiler for an additional 3-4 minutes until caramelized.

While the cod is broiling, preheat a skillet and add a little oil to sauté the spinach.

Add sesame seeds and a half teaspoon of salt to the spinach as it cooks, seasoning it well.

Plate the cod with a pile of sautéed spinach next to each piece.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens