Miso-Glazed Cod With Nectarine Salad

This delicious dish features glazed cod with a unique salad of charred red onions, California nectarines and radish.

Makes 4 Servings

Recipe developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement

Ingredients

Olive Oil / Chive Drizzle

• 1/2 cup extra-virgin olive oil
• Juice from 1 lemon
• 1 inch cube lemon flesh, skin and pith removed
• 1/2 cup snipped chives
• 1 shallot, minced

Fish Marinade

• 1 cup mirin
• 1/2 cup white wine
• 2 1/2 cups miso paste
• 1/2 cup water
• 1 1/2 cups sugar
• 1 tablespoon ancho chile powder
• 1 teaspoon chipotle chile powder

Charred Onions

• 3 medium red onions
• Splash red wine vinegar
• Extra-virgin olive oil
• Salt and pepper to taste

Grilled Fish

• 4 (8-oz.) black cod fillets
• 1/4 cup canola oil
• 1/2 cup peach preserves
• 1/4 cup water

Nectarine Salad

• 6 medium California nectarines, peeled and pitted and sliced
• 24 small round red radishes, quartered
• 1/2 cup Italian parsley leaves
• 1 cup baby arugula
• Juice from 1 lemon
• 2 tablespoons extra-virgin olive oil
• Chopped chives (garnish)

Directions

Whisk together olive oil/chive drizzle ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely. Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight.

Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper. Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes.

While fish is cooking, stir together preserves and water and press through a fine-mesh sieve; brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.

To serve, toss all salad ingredients together in a large bowl with grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.

Photo: © Courtesy of the California Fruit Agreement