Mango Miso Fish Recipes
ALASKAN COD MISOYAKI FISH BURGER
Provided by Food Network
Categories main-dish
Time P2DT45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
- For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
- For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
- For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
- Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
- For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.
PAPRIKA-SPICED GRILLED COD AND PARTY-IN-YOUR-MOUTH MANGO SALSA!
This recipe is one I created this evening after going to the local market. Wild cod was on sale and my husband was craving it. I thought the delicate flavor of cod would work perfectly with a tangy salsa. This recipe was super easy to make and perfect for a hot summer night!
Provided by Persian Spice Elevator
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Season the cod with the paprika, salt, and pepper; brush with the canola oil.
- Cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in the warm tortillas topped with the mango salsa.
Nutrition Facts : Calories 757 calories, Carbohydrate 85.4 g, Cholesterol 97.6 mg, Fat 23.5 g, Fiber 12.9 g, Protein 55.1 g, SaturatedFat 3 g, Sodium 1158.4 mg, Sugar 13.8 g
SPICY MANGO SAUCE
Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g
MANGO AND RED ONION SALSA
Provided by Davina Besford
Categories Condiment/Spread Citrus Fruit Onion No-Cook Mango Summer Bon Appétit Australia
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
MANGO-MISO FISH
I've been finding fresh mangoes at my local grocery store often lately, but if you don't have one, use a can of puree or fresh orange juice. If you don't have macadamia nut oil, it's okay to use another nut oil or even olive oil, but realize you will lose some depth of flavor. Vary your meal by changing the lentils: Red lentils will result in a mushier texture, while green lentils will offer a more al dente eating experience. I like to use white or mellow-flavored miso paste, but the strength of miso flavor is really a personal preference.
Yield serves 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F.
- Wipe the inside and lid of a cast-iron Dutch oven with macadamia nut oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and the lentils into the pot and add the liquid. Sprinkle with mint. Place the fish on top.
- In a small bowl, mix the mango, miso, mirin, and sake, then pour over the fish. Lightly season with salt and pepper. Cover with the mushroom and bell pepper slices.
- Arrange the tomato wedges in a layer. Top with the spinach until the pot is full.
- Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 295
- Protein: 27g
- Carbohydrates: 42g
- Fat: 3g
- Cholesterol: 19mg
- Sodium: 406mg
- Fiber: 13g
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- Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
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