Photo by Marvin Joseph and food styling by Lisa Cherkasky for The Washington Post
An umami-rich mixture of miso paste, butter and honey imbues this saucy skillet cod and warm, gingery slaw with savory-sweet flavor. It’s quick to prepare as written, but can be made even faster by subbing the cabbage and carrots with a bagged slaw mix.
Skillet Cod with Miso Butter and Warm Slaw
Ingredients:
3 1/2 tablespoons shiro (white) miso
2 tablespoons unsalted butter, softened
1 tablespoon honey
Four (6-ounce) center-cut cod fillets, patted dry
1 tablespoon neutral oil, such as avocado or canola
1 medium yellow onion (8 ounces), halved and thinly sliced
One (1-inch) piece fresh ginger, peeled and sliced into thin matchsticks (about 1 tablespoon)
5 cups (9 ounces) lightly packed thinly sliced green cabbage
2 medium carrots, sliced into ribbons using a vegetable peeler
1/3 cup water
1 tablespoon unseasoned rice vinegar
1/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced
Cooked rice, for serving (optional)
Directions:
In a small bowl, combine the miso, butter and honey, and mash with a fork until well incorporated. Spread a scant 1 tablespoon of the miso mixture on top of each cod fillet.
In a large (12-inch) skillet over medium heat, heat the oil until shimmering. Add the onion and ginger, and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the cabbage and carrots, and cook, stirring frequently, until slightly softened, about 2 minutes more.
Arrange the fish, miso side up, on top of the vegetables. Scatter small dollops of the remaining miso mixture over the vegetables in the pan. In a liquid measuring cup, combine the water with the rice vinegar, then drizzle the mixture over the vegetables in the pan, taking care to avoid the fish. Cover and cook until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fish, and adjust the heat as needed to maintain a steady, but not overly strong, steam.
Transfer the fish to a cutting board or large plate. Stir the vegetables to coat them in the sauce and season with the pepper.
Divide the warm slaw among plates or shallow bowls. Top each portion with the fish, garnish with the scallions and serve warm, with rice on the side, if desired.
Makes 4 servings
Serving size: 1 piece of cod and 1/2 cup vegetables
Per serving
Calories 318 ; Total Fat 11 g (Sat Fat 4 g); Protein 33 g; Carb 22 g; Fiber 5 g; Cholesterol 88 mg; Sodium 599 mg; Total Sugar 12 g (including 4 g added sugar)
