Marcela loves serving fish as a weekday meal to her family and this is what we call a Mexican version of a miso marinated black cod. This dish was inspired after Japanese restaurants in Mexico where it is very common to find chiles in your soy sauce. The best part of a recipe like this is that once its prepped all you have to do is put it in the oven. The black cod was so tender it melts in your mouth like butter and paired with that amazing Lime Cilantro Rice, it doesn’t get any better. My mouth waters just thinking of this meal, so get your ovens in pre-heat mode, you are on your way to fish paradise.
Serrano Miso Glazed Black Cod with Lime Cilantro Rice
- 1 garlic clove, minced
- 1/2 shallot, minced
- 1 chille serrano, minced
- 1/4 cup miso paste
- 1/4 cup soy sauce
- 1/2 agave nectar
- 1 tablespoon rice vinegar
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 pound black cod fillet
- 2 cups water
- 1 cup long grain white rice
- 2 tablespoon butter
- 2 tablespoons lime zest
- 1/4 cup chopped cilantro
- Oil, for greasing
- Thinly sliced serrano chile, for baking
- Thinly sliced scallions, for garnish
Pre heat oven to 400 degrees F.
In a medium bowl combine garlic, shallot, serrano, miso paste, soy sauce, agave and rice vinegar. Whisk until ingredients are combined. Season with salt and pepper to taste. In a glass baking dish add fish and miso marinade, refrigerate up to 1 hour.
Add 2 cups of water to a medium sized pan and bring to a boil. Stir in rice and butter into water add a pinch of salt. Cover, and reduce heat to low and continue to simmer until rice is tender. Cook for about 20 minutes. Add lime zest and cilantro to cooked rice and stir before serving.
Line a baking sheet with aluminum foil and lightly grease with oil. Add marinaded cod fillet, make sure you add the leftover marinade on top off the fish. Add thinly sliced serrano slices on fillet and bake for about 15-20 minutes until cooked. Add rice to platter and add fish fillet on top. Top off with sliced scallions and serve family style.