I know there have been a lot of things I’ve written about that I’m not a big fan of but ate anyway, but this was the biggest one. I’ve never, ever been a fish eater. I eat lox (Jewish girl at heart), shrimp and I’ve recently started branching out in my sushi selections. But, for the most part, growing up and into adulthood, I’ve never been a seafood person, and I’ve certainly never eaten a full filet of fish, let alone prepared it. Yet, for this recipe, I did both.
I was literally the dumbest fish buyer ever. I asked the seafood purveyors at ShopRite and Wegmans a million questions, then asked my mom even more about preparing and serving it and determining its freshness and if that “fishy” smell is okay. But now I’ve been de-virginized…in cooking fish.
This recipe, from the ironically named No Recipes, was originally for miso-glazed black cod, which is apparently extremely hard to find on the east coast. I spent about two weeks asking around and trying to track some down, but when I discovered it could only be ordered in 15-pound cases, it was time for Plan B. After some inquiring, I ended up purchasing Alaskan cod instead, which is a good, mild starter fish. Black cod isn’t even technically cod–it’s sablefish. But, somehow Alaskan cod is readily available on the east coast, but west coast black cod isn’t. Not gonna question it.
The miso-mirin glaze was super quick and easy, and the fish cooked up in no time. The only time-consuming part of this recipe is marinating the cod for one to two days.
And the best part? I liked it! As did Kevin, who eats even less fish than I do. As a matter of fact, I ate most of mine, but left some of the less-marinated parts behind, but Kevin cleared his plate. I think I just added a fish dish to our repertoire. Look at us growing up!
I served it with some white rice and sautéed broccoletti. A quick, healthy satisfying dinner in under 15 minutes. Can’t be beat. And I ate and enjoyed fish! That’s growth, people.