Miso Cod with Garlic Red Kale
I try to keep my recipes as grounded and "down to earth" as possible. Nothing irks me more after a long day then desperately wanting to make a yummy meal only to discover it calls for 412 ingredients or an item that is more than my monthly take home.
Don't get me wrong, it is always a treat to prepare an exotic or complicated dish. There is something so satisfying about spending 4 hours on a Sunday successfully whipping up something even the most snooty of restaurateurs would approve of.
But how realistic is that on a Monday? How realistic is that on my 25 year old salary? Not very. That is why, for the most part, I try to combine recipes with more expensive requirements with short ingredient lists, and recipes with long ingredient lists with cheap options and pantry staples.
Miso paste is a current favorite of my tastebuds but not my wallet. Thankfully, this tub from Whole Foods lasts for several months, and mixes with a short list of ingredients to make a mouth-watering marinade.
Serving Size: 2
1 large cod fillet, cut in 2 (also works well with Salmon or other white fish)
1.5 cups red kale
1/2 garlic clove, minced
1/2 tbsp soy sauce
1/8 tsp red pepper flakes
1 tsp olive oil
1/2 tbsp white miso paste
1/2 tbsp soy sauce
1/2 tbsp rice wine vinegar
1/2 tbsp olive oil
1 tsp water
1/4 tsp honey
1/8 tsp fresh ginger, minced
1/2 clove garlic, minced
1. Whisk together all ingredients for glaze except water. Slowly mix in water (should be slightly thick, enough to coat).
2. Preheat oven by turning broiler on high.
3. Line a baking sheet or dish with parchment paper or foil, spray with cooking spray or drizzle with oil. Top with fish and spoon marinade over fish. Set aside.
4. Broil fish for about 7 minutes on high, rotating baking dish once. Turn broiler off and let fish stand 2-3 minutes, or until flaky.
5. While fish cooks, heat olive oil over medium heat and add garlic. Cook for 1-2 minutes, or until fragrant. Add kale and red pepper flakes, cook about 2-3 minutes or until kale begins to wilt. Turn down heat and add soy sauce, toss to combine.
6. Serve kale and fish with brown rice.