Miso Cod

(yes that is duck on our breakfast platter)

We followed a Nobu inspired miso black cod recipe the other night. The instructions seemed simple enough - marinate a pound of cod in:

1/4 cup sake

1/4 cup mirin
4 tablespoons white miso paste (our miso paste may or may not be white)
3 tablespoons sugar (we only added 1 tsp of turbinado sugar)


Lightly grill then bake for another 10-15 minutes.

I'd say we were only about 60% successful though. One could eat it, and the mirin and and miso flavors were definitely there but it came out way too salty, and this was only after 2 hours of marinate time instead of the instructed 24! Also, I think pouring the marinate directly on the fillets before baking was a bad idea. (my bad)

But I definitely see the potential in the dish and we'll try it again soon. We'll just have to adjust some things here and there.

That night we also put together a zucchini cake that was a 100% success. J had the foresight to drastically cut the amount of sugar and chocolate that the original recipe asked for (ironically, from a diabetes prevention cookbook) and the final product came out moist, chocolaty and delicious.


Chocolate-Zucchini Snack Cakes (with our changes)

1.75 cups Whole wheat pastry flour
1.5 tsp Baking powder
 1/2 tsp Baking Soda
 1/4 tsp Salt
 2 Eggs
 1/2 cup Sugar - changed to 1/8 turbinado sugar (75% reduction in sugar)
 1/2 cup Low-fat vanilla yogurt
 1/3 cup Canola Oil
 1 tsp Vanilla Extract
 1.5 cups Shredded Zucchini
 3 cups Semisweet chocolate chips  - changed to 10 oz dark chocolate chips (~70% reduction in sugar) 

Before picture - looks like pudding or barf!

After