No time for chit chat. It’s recipe time. And today’s recipe is what my family ate for dinner last night- Miso Glazed Cod with Crispy Brussels and Orange-Ginger Carrot ‘Noodles’. And yes. My whole family ate it. Yes. Kids too. My son’s favorite part was the cod, my daughter’s was a tie between the sprouts and the carrot noodles. Both cleaned their plate.
I will say this though- if you aren’t a cod person, use salmon. That’s amazing. Tuna, even would work. And if you aren’t a fish person, use chicken or pork and adjust the cooking time.
–1/2 cup seasoned rice vinegar
–1/2 cup light brown sugar (loosely packed, or else it’s too sweet)
Smush it up in the bag to combine everything.
Place 2 1/2 – 3 lbs of Alaskan cod, cut into desired serving sizes, into the bag and cover each piece in the marinade. Seal bag.
Turn your broiler on high and cover a baking sheet in foil (for easy clean-up). Blot each piece of fish of any excess marinade (or it will be too sweet/strong!) and place them on the foil-lined sheet and put under the broiler. Broil for 5-6 minutes, making sure you get a good golden, caramelized top. The fish is done when it’s opaque and firm at the edges.
Serve hot and now with these babies…
-Chop the root end off of your sprouts and half the small ones, quarter the larger ones (plan on about 1/4 lb brussels sprouts per person). Place on a cookie sheet already drizzled with canola oil. (Add some sliced onion for optimum flavor.) Drizzle with more oil to lightly coat, season liberally with kosher salt and a few good sprinkles of sugar. Shake the pan to make sure there’s just one even layer of veg.
Place in a preheated 350 oven and roast for 35-45 minutes. They’re done when they’re browned and crispy on the outside.
Wash and peel 5-6 large carrots (to feed about 4 people) and using either the vegetable peeler, a mandolin or one of those fancy spirally gadgets, turn your carrots into noodles. (I used my mandolin on the thinnest setting.)
Place in a bowl and cover with the following dressing:
–1/3 cup orange juice
–1/2 tsp grated ginger (I use my microplane)
–1 TB agave nectar
–1 1/2 TB soy sauce
-(optional) crushed red pepper flakes
Stir and coat all the carrots in the dressing. Cover and refrigerate for a few hours.
Serve room temperature. Garnish with finely chopped green onions and/or cilantro if desired. Chopped peanuts/cashews are also a nice garnish.
I’ll be back to chit chat-talkin’ real soon, no worries. ‘Til then, have an awesome day!!!