Grilled Miso Black Cod

 Getting ready for a party is half of the fun of hosting it! Planning, shopping, preparing in advance, setting the table!   And always - having a few tasks for friends to help you with! This is our secret to a great party that everyone can enjoy.

With that in mind, we had a lot of fun last week, sharing a birthday celebration with some great friends and family.

Grilled  Miso Black Cod

Serves 8

This dish is super simple, but the key is to marinate the fish for 1-3 days, so it is perfect for a dinner party. As always, our philosophy is to make ahead as much as possible, as it frees up your time to enjoy your party. This menu fits the bill perfectly!

8  6-ounce fillets black cod (sablefish)

1 cup white miso (white soybean paste)

¼ cup sake

¼ cup mirin

1 tbsp maple syrup

1 tsp grated ginger

Combine white miso, sake, mirin, maple syrup and grated ginger. Lay cod in a single layer in a large glass rectangular dish with marinade.  Cover and marinate in the refrigerator for 24- 72 hours, to brine the cod.  When ready to grill, remove cod from pan and scrape marinade off of the cod fillets.

Preheat barbeque on HIGH for 15 minutes and liberally brush grids with oil to prevent sticking.  Place cod on grids and reduce heat to MEDIUM. Grill for 5 minutes per side. The outside should be caramelized and crispy, the inside firm and moist.  Do not overcook.  Set aside, covered and let rest for 5 minutes.

Grilled Eggplant and Bok Choy with Spicy Ginger/Soy Glaze

This flavourful dish works perfectly with the Grilled  Miso Black Cod.  Grill the eggplant before the cod, and set it aside in a warm oven while grilling the Black Cod and the Bok Choy. While the Black Cod is resting, prepare the glaze and toss with the vegetables .  Serve with Coconut Rice.

4 Asian eggplants -long & thin, sliced ½” thick

8 heads baby bok choy

3 tbsp vegetable oil

1 tsp salt

Glaze:

4 tbsp soy sauce

4 tbsp brown sugar

2 tbsp rice vinegar

2 tbsp extra virgin olive oil

6 cloves of garlic, crushed and minced

2 tbsp ginger, grated

6 green onions, chopped, separate green and white parts

1 tsp sirachi sauce

1 tbsp sesame oil

1 tbsp fresh cilantro, chopped

Preheat barbecue on HIGH for 15 minutes, reduce to MEDIUM-LOW.

Toss sliced eggplant and bok choy separately in oil and salt. Lay eggplant slices on a grill tray and arrange bok choy,  bottom side down in a wok grill basket.

Place tray of eggplant on the grids and grill for 30 minutes, with lid closed, turning occasionally. Remove and place eggplant in a warm oven, while grilling bok choy. Place wok basket on the grids and grill bok choy for 5-7 minutes, with lid closed.

Meanwhile, in a small saucepan, combine soy sauce with brown sugar and rice vinegar.  Heat oil in a large sauté pan. Add garlic, ginger, white part of green onions and sirachi sauce.  Cook for about 30 seconds.  Add soy sauce mixture and bring to a boil and add sesame oil. Pour half of this sauce over the grilled eggplant. Toss the grilled bok choy in the sauté pan with the remaining sauce. Arrange eggplant and bok choy on a large platter and sprinkle with chopped green onion and cilantro.

ENJOY!!

Ted must be telling a very scary story!!

What is he talking about?

HAPPY BIRTHDAY!!