Warning: ob_start(): non-static method wpGoogleAnalytics::get_links() should not be called statically in /homepages/12/d92832203/htdocs/digestLA/wp-content/plugins/wp-google-analytics/wp-google-analytics.php on line 259
Miso-glazed Black Cod – 6 hour marinade » digest LA
Miso-Glazed Black Cod

Miso-Glazed Black Cod

I never had black cod before I moved to LA and lunched at Beacon in Culver City. My sister found and made this recipe for miso-glazed black cod after I went on and on to her about what an amazing dish it is. Now Beacon is closed and I am without anywhere for my black cod fix (and tiny pickles for that matter). I decided to make it the other night, but it calls for marinading the cod in the sauce for three days! Keeping fish in the fridge for three days sounds gross, but it is in the recipe so it has to be right, right? Since I have just my little tummy and .9 lb of black cod, I decided to marinade it and pull a piece out to cook every day. I have no idea what this will prove, but it gives me a fun activity for the next 3 days.

For tonight’s meal, I also made a little salad with spring mix, grapefruit, avocado, and tomato. I have long been embarrassed about my lack of knowledge about salads so I finally watched the salad videos on Rouxbe.com. Based on what I learned, I made a little vinaigrette with 1 part grapefruit juice, 3 parts olive oil, shallots, salt and pepper. Delicious! Stay tuned for day one and a half.

  • Dad

    The marinade mustn’t contain any acid, right? Otherwise it would ‘cook; the fish. And three days? yech.

blog comments powered by Disqus