Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘seafood’

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.

Black Cod with Miso

Recipe from Gwyneth Paltrow’s blog Goop.

Clean Black Cod with Miso

Makes 2.


• 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

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My goal is to serve seafood once (or even twice) a week, but it requires me to get to Whole Foods or the fish market the day of … and life seems to get in the way of that.  I do think extra large raw frozen shrimp is great to have on hand for a last-minute dinner.  After all, many times when I buy raw shrimp, it’s already been previously frozen anyway.  I simply defrost it in a bowl filled with slightly cool water in the sink, peel and devein it … and I’m ready for our recipe!  This one is nice and simple and tastes great.

Shrimp Scampi

Recipe adapted from Cooking Light.

Lemon Pepper Shrimp Scampi

Serves 4.


1 pound uncooked orzo

3 tablespoons chopped fresh parsley

3/4 teaspoon kosher salt, divided

1 tablespoon extra virgin olive oil

7 teaspoons unsalted butter, divided

1 1/2 pounds peeled and deveined jumbo shrimp

2 teaspoons minced fresh garlic

2 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper


1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley, 1/2 teaspoon salt, and olive oil; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

4. Toss shrimp and butter-lemon sauce with orzo and serve.

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