miso cod/halibut w/ sesame green beans & cucumber salad – YUM!


Friday night we had Jess & Chad over for dinner…all week John and I had been wanting to make miso black cod (also known as sablefish) but when we were at the fish market Friday afternoon, the halibut looked sooo good and fresh, we switched it up last minute. Delicious, healthy & easy–check it and try it out!



-fresh halibut or cod filet (depending on how hungry you are–we figured about 8 oz per person)

-1/2 cup sweet white miso paste

-5 tablespoon seasoned rice vinegar

-1/4 cup cane sugar

-2 tablespoon soy sauce

-1/4 teaspoon cayenne pepper

-1/4 cup grapeseed oil (vegetable oil would work too)

1. Preheat your broiler while you’re getting everything out & ready. Clean the fish – we left ours as a whole fillet, not portioned out (until after it was cooked-either way would be good, will cook a bit faster portioned out). Blend miso, rice vinegar, sugar, soy sauce, cayenne pepper in a food processor (or blender) – while mixing, gradually add in oil. Place cod & miso glaze in a ziploc bag and mix around (carefully to not rip apart the fish) until fillet is covered. Transfer fish to broil pan or rimmed baking sheet.

2. Broil fish 8″ from heat for about 3 minutes, or until starts to brown. Turn down temp to 450 and set on bake. Cook fish until center is opaque, depending on your thickness roughly 9 minutes.  Divide fish among plates – drizzle extra sauce over fish, if desired.

*while your fish is cooked, prep your cucumber and sesame green bean salads.


– 1 lb green beans, trimmed

-3 tablespoon olive oil

-1 teaspoon toasted sesame oil

-1 tablespoon white wine vinegar

-2 teaspoon dijon mustard

-2 tablespoon toasted sesame seeds

-S&P to taste

1. add trimmed grean beans to salted boiling water – cook for 5 minutes, remove and run under cold water to stop the beans from continuing to cook (can also submerge in ice water).

2. while beans are cooking, mix together all ingredients – coat cooled beans & set aside until ready to serve.


-1 cucumber, sliced & peeled

– 2 teaspoon soy sauce

-2 tablespoon seasoned rice vinegar

-2 tablespoon cane sugar

-1/4 teaspoon sriracha chili garlic paste

-1/4 teaspoon sweet chili paste

-salt to taste

1. mix all ingredients together and coat cucumber slices-thinner slices seem to taste better ;) set aside until ready to eat, or chill if prepared earlier on



all 3 went really well together, we originially thought about doing the miso fish with a wasabi mashed potato but it was finally a real summer day here and the potatoes seemed too heavy-these two salads were crisp, freshing alternatives & both salads went really well together! we also served with lillet cocktails

mix 3 parts lillet to 1 part club soda + sliced orange – DELICIOUS and perfect for summer!



photos by: me



  1. Cool!

  2. […] chinese roast chicken buns a bird in the oven & then some – mindy fox cucumber salad sauted baby bok […]

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