Wednesday, August 17, 2011

Recipe: Miso Black Cod

Miso black cod had its moment circa early 2003 or so when Nobu and then every other Asian influenced restaurant in creation put it on their menus. It's sweet and almost buttery. When done right it practically melts in your mouth with sweet/salty goodness.

Black cod is hard to come by, so this weekend we found escolar, a Hawaiaan fish, at the Dekalb Farmer's Market. It's also a rich, oily fish like black cod, so it was a reasonable stand in. Apparently escolar can cause some rather, shall we say explosive, results. After reading more about it, I do not recommend taking the chance! The dish we made with escolar was easy to make and totally delicious, but you're taking your life into your own hands if you use that as a black cod substitute!

Miso Black Cod

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