Miso-Glazed Fish with Edamame Rice Pilaf

by Charlie McCarthy, Sr.

Ingredients

• 1 cup rice vinegar
• 1/2 cups sugar
• 2 cloves garlic
• 1/2 cups miso paste
• 4 pieces cod or tuna
• 1 cup rice
• 1/2 cups edamame
• 2 tsp sesame oil
• 4 tsp sesame seeds
• canola oil
• 6 oz baby spinach

Recipe

1. In small saucepan, combine rice vinegar, sugar and garlic. Bring to a boil. Whisk in miso paste. Return to a boil. Reduce heat to medium; simmer uncovered for 10 minutes or until mixture coats back of spoon thickly. Set aside to cool to room temperature.
2. Place the cod or tuna in shallow glass baking dish and pour remaining miso mixture over it. Cover dish with plastic wrap. Refrigerate for 4 hours or overnight.
3. Prepare rice as usual and when done remove from heat. Add edamame. Cover and let stand for 5 minutes without removing lid. Stir in sesame oil and 2 tsp. of the sesame seeds (if using).
4. In nonstick frying pan, heat canola oil over medium heat. Remove fish from marinade, reserving marinade left in dish. Brush off excess marinade. Place fillets in pan, skin side up if there is skin; cook for 3 minutes. Turn fillets; cook another 4 to 5 minutes or until fish flakes easily when prodded with a fork. Just before the fish is fully cooked reduce the marinade in the same pan.
5. Divide the Edamame rice pilaf on four plates and top with a fish fillet. Drizzle each plate some of the marinade. Sprinkle with remaining sesame seeds, if using. Serve immediately.
6. For a twist: While fish cooks, in another non-stickfrying pan placed over medium-high heat, cook 6 oz of baby spinach just until wilted with a pich of salt. It should take about 2 minutes

Enjoy!