Succulent, rich Black Cod marinated in a sugar-free miso glaze, paired with delicately smoked shishito peppers, offering heat and smokiness. The dish is completed with a fresh, crisp daikon chiffonade, providing a refreshing contrast.
Cook Time
1 hour
Calories
410
Servings
4
Prepare the black cod marinade by whisking together the sugar-free miso paste, 1 tablespoon sesame oil, and soy sauce. Coat cod fillets generously and marinate for at least 30 minutes in the refrigerator.
Thinly slice the daikon radish into chiffonade and place in a bowl of ice water to keep crisp. Drain before serving.
Prepare your smoker or a large saucepan for smoking by heating it with wood chips. Smoke the shishito peppers over the chips for about 20 minutes, or until they are slightly charred and infused with smoke.
Heat a non-stick skillet over medium-high heat. Sear the marinated cod fillets for about 5 minutes on each side until caramelized and cooked through.
In a small bowl, combine the rice vinegar and freshly grated ginger, then toss with the drained daikon chiffonade.
Arrange the smoked shishito peppers and daikon radish on each serving plate. Place the seared cod fillet atop, and garnish with microgreens or cilantro. Drizzle with remaining sesame oil before serving.