Miso-Glazed Cod With Nectarine Salad

Makes 4 Servings

Recipe developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement

Olive Oil / Chive Drizzle

1/2 cup extra-virgin olive oil
Juice from 1 lemon
1 inch cube lemon flesh, skin and pith removed
1/2 cup snipped chives
1 shallot, minced
Fish Marinade

1 cup mirin
1/2 cup white wine
2 1/2 cups miso paste
1/2 cup water
1 1/2 cups sugar
1 tablespoon ancho chile powder
1 teaspoon chipotle chile powder
Charred Onions

3 medium red onions
Splash red wine vinegar
Extra-virgin olive oil
Salt and pepper to taste
Grilled Fish

4 (8-oz.) black cod fillets
1/4 cup canola oil
1/2 cup peach preserves
1/4 cup water
Nectarine Salad

6 medium California nectarines, peeled and pitted and sliced
24 small round red radishes, quartered
1/2 cup Italian parsley leaves
1 cup baby arugula
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
Chopped chives (garnish)

Whisk together olive oil/chive drizzle ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely. Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight.

Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper. Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes.

While fish is cooking, stir together preserves and water and press through a fine-mesh sieve; brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.

To serve, toss all salad ingredients together in a large bowl with grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.

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