Dinner

Pan-Seared Black Cod with Miso-Sake Glaze, Shisho Ash & Charred Cucumber Purée

Name: Pan-Seared Black Cod with Miso-Sake Glaze, Shisho Ash & Charred Cucumber Purée
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 black cod fillets, 7 oz each, skin on, room temperature; 3 tbsp white miso; 2 tbsp sake; 1 tbsp honey; 1 tbsp mirin; 1 tsp fresh ginger juice; 2 tbsp butter; 1.5 tbsp neutral oil; 1 large English cucumber, unpeeled, cut into chunks; 1 tbsp rice vinegar; 0.25 tsp fleur de sel; 1 tbsp fresh shisho leaves (or perilla); 0.5 tbsp sesame oil; Micro-cilantro for garnish; Black and white sesame seeds; Shichimi togarashi (7-spice powder)

Buttery black cod (sablefish) seared skin-side up until the flesh is just opaque, then finished with a silky miso-sake glaze. Served atop a charred cucumber purée (an unexpected, sophisticated base), garnished with a fragrant shisho leaf ash and micro-cilantro for aromatic lift and visual contrast.

533cal 36gprotein 27gcarbs 31gfat 22min prep 28min cook 2serves

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