GERD Friendly Miso Glazed Black Cod
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Learn more →Ingredients
4 servings
For the fish
- 4 black cod fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
For the glaze
- ⅓ cup white miso paste
- 3 tbsp honey
- 2 tbsp tamari
- 1 tbsp fresh ginger, finely grated
- 1 tbsp toasted sesame oil
For serving
- 2 scallions, thinly sliced (green tops only)
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp sesame seeds (optional)
- 1 lime, cut into wedges (optional)
Can be omittedlime
Instructions
- 1
In a small saucepan over low heat, whisk together the white miso paste, honey, tamari, grated ginger, and toasted sesame oil until the miso is fully dissolved and the glaze is smooth, about 2 minutes. Remove from heat and let cool to room temperature.
- 2
Reserve 3 tablespoons of the glaze in a small bowl and set aside for basting. Pat the black cod fillets dry with paper towels, then place them in a shallow baking dish. Pour the remaining glaze over the fillets, turning to coat all sides. Cover and refrigerate for at least 8 hours, or up to 24 hours.
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