Serves: 2
Time: 30 min /active time 10 minutes
Difficulty: It’s like I'm not cooking - Easy
Healthy Level: Wright in the Middle
Listening To: Music - Sade, Lovers Rock
INGREDIENTS:
2 skinless center-cut thick fillets of cod (6 ounces each)
1 stick (4 ounces) of unsalted butter, at room temperature
¼ cup white (shiro) miso
2 tablespoons finely minced chives
1 tablespoon or 3 garlic cloves minced
2 tablespoons cayenne pepper*
¼ cup (packed) light brown sugar
¼ cup sake (or white wine)*
½ pound snap peas, ends trimmed
Salt and Pepper
DIRECTIONS:
To make the Spicy Garlic-Miso Butter get a medium bowl and mash together the butter, miso, chives, garlic, ½ teaspoon of pepper and cayenne pepper. Mixed until well incorporated, set aside.
Position rack in the center of the oven and preheat the broiler to medium or low if your broiler has settings.
Season the fish liberally on each side with salt and pepper and set aside.
In a 9 -10 inch cast iron or ovenproof skillet combine the miso butter, brown sugar, sake, and 1 tablespoon of water. Heat over medium heat, stirring to incorporate until bubbling.
Place the fish in the skilled and cook until the bottom ½ inch of the fillets is opaque, about 4 minutes. Spoon some of the sauce over the fish and add in the snap peas all around the fish.
Place under the broiler and broil until the top is nice and caramelized for 4 to 8 minutes (depending on broiler). Make sure to keep watching the fish, if it begins to burn too fast reduce the broiler power or put skill on a different rack.
Divide the fish sauce and peas between two plates.
Notes: If you do not have sake or it is difficult to find, you can sub with white wine. If you don’t have either you can also sub white wine vinegar but cut it to ⅛ cup and add an additional tablespoon of water. Also, I use more cayenne in the miso-butter as I like it spicier - Chrissy’s original recipe only calls for a generous pinch.
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