I am obsessed with this salad dressing. My whole family is. Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week. We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados). I’ve even tossed it into some leftover quinoa. It’s good on everything! This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since. Enjoy!
There are a handful of dishes that I’ve ordered at restaurants that I will never forget. This was one of them. I was dining at Nobu while traveling on business for my job after college and the waiter talked me into ordering their Black Cod with Miso. It melted in my mouth and the flavors were delightful. This was not the fish I grew up having! When I came across this similar recipe on Goop, I had to give it a try. The hardest part is tracking down true black cod. Your best shot might be calling the seafood counter at Whole Foods a week ahead and asking if they can order it for you. (Remember that you want to pick it up the day before you serve it since it needs to marinate overnight.) Substitutes can be sablefish or butterfish, but they are not as thick. Note: I used Tamari (or you can use regular soy sauce) instead of nama shoyu (raw soy sauce). This is great served with Stir-Fried Brown Rice with Seaweed & Black Sesame.
• 1 lb (2-3 fillets) black cod
• 1 tablespoon brown rice syrup
• 3 tablespoons nama shoyu
• 1/2 cup white miso paste
• 1 tablespoon olive oil
Mix the brown rice syrup, nama shoyu and white miso paste in a container (with lid) and set aside. Clean the fillets and pat them dry. Place the fish into the container, coat them with the marinade, cover and refrigerate overnight. Preheat the oven to 400°. Remove the fish from the fridge and scrape off the marinade. Coat a grill pan with olive oil and set to high heat. Add the fish and cook until browned on each side, about 2 minutes. Transfer the fillets to the oven and bake for about 10 minutes, until nice and