Cod with Lavender Miso Sauce and Chickpea Salad
Serves 4
1 cup mirin sauce
1 tsp culinary lavender
1 cup white miso paste
2 tablespoons minced peeled fresh ginger
4 6-ounce cod filets
2 teaspoons rice vinegar
1 tablespoon sesame oil
salt and pepper to taste
2 cups chick peas, cooked
1/4 cup chopped parsley
5 green onions, chopped
1 tomato, diced
In a small saucepan, combine the mirin and lavender. Bring to a boil and reduce to a simmer and let the flavors of the lavender steep out for about 5 minutes. Strain and discard lavender buds. In a small bowl, combine, half of the mirin lavender sauce, add miso paste and ginger.
Pour over cod and let marinate for about 30 minutes in the refrigerator. In a large bowl, combine, remaining mirin lavender sauce, rice vinegar, and sesame oil. Add salt and pepper to taste. Add chickpeas, parsley, onions and tomato. Stir to combine. Divide chickpea salad among 4 plates and set aside.
Preheat broiler. Line baking sheet with foil and brush with a little bit of oil. Place fish and marinade onto the sheet. Broil until cooked through and slightly browned, about 6 minutes. Once cooked, place filets next to the chickpea salad. Serve.
Enjoy!
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6 comments:
very interesting recipe! Wow!
The infamous Bea. Very flattered by your comment.
If someone else sees this comment, they must go and check out her blog. She is divine.
Lovely! The cod sounds divine and the salad an elegant match.
thanks! that means a lot coming from the kangaroo cooker.
Greets to the webmaster of this wonderful site! Keep up the good work. Thanks.
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Really amazing! Useful information. All the best.
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