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.) …read more