Miso Cod
You can never have too many main course recipes, so give Miso Cod a try. This recipe serves 3. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 22g of protein, 2g of fat, and a total of 222 calories. If you have cod filet, mirin, miso paste, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Combine water and sugar in a sauce pan and heat over a moderate heat until the sugar is dissolved.
Remove from the stove top and add Miso dissolve then add the Mirin and Sake.When the mixture has cooled marinate your fish (
Cut in to as many pieces as you need to serve as many people as you wish) no less than 4 hours, overnight is good.When it’s time to eat, place the fish on top of a rack inside of a baking sheet and broil for 4-6 minutes. Be careful not to over cook the fish it is best served medium not well done.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.