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Porcini-Dusted Miso Alaska Cod Over Summer Vegetable SuccotashPorcini-Dusted Miso Alaska Cod Over Summer Vegetable Succotash
Porcini-Dusted Miso Alaska Cod Over Summer Vegetable Succotash
Porcini-Dusted Miso Alaska Cod Over Summer Vegetable Succotash
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Recipe - The Fresh Grocer - Corporate
Porcini-DustedMisoAlaskaCodOverSummerVegetableSuccotash.jpg
Porcini-Dusted Miso Alaska Cod Over Summer Vegetable Succotash
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Calories544
Ingredients
4 tbs unsalted butter, softened
2 tbs white miso paste
2 slices bacon, diced thick
1/2 cup button mushrooms, sliced
1 cup yellow summer squash, cut into small dice
1 cup zucchini, cut into small dice
1 cup yellow corn, blanched
1/2 cup fresh peas, blanched
1/4 cup green onions or spring onions, thinly sliced
4 tbs cooking oil (canola or grapeseed oil)
4 wild Alaska cod fillets (5 to 6 oz. each)
2 tbs porcini mushroom powder ( Pulse 1 ounce of dried porcini mushrooms in a mini-food processor, then sift, reserving powder )
salt, to taste
fresh ground black pepper, to taste
Directions

1. VEGETABLE SUCCOTASH:Cook bacon in a large pan over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. Add mushrooms, squash, and zucchini to the bacon fat; let brown slightly, without stirring. Add corn, peas, and green onion and continue to cook, stirring occasionally, 2 to 3 minutes. Top with reserved bacon. Season with salt and pepper; keep warm.

 

2. ALASKA COD:Heat oil in a very large pan over medium-high heat. Dust one side of each fish fillet with porcini powder. Place fillets porcini dust-side down, being careful not to overcrowd the pan. Sear until golden brown; reduce heat to medium-low and flip fillets over. Add butter-miso mixture to the pan; baste fish, using a large spoon, as the butter melts. Be careful not to burn miso, or overbrown the butter. Cook additional 1 to 2 minutes just until cooked through.

 

3.To serve, divide corn and squash succotash evenly over 4 warm plates; top each with cod and drizzle with the browned miso butter.

 

Nutritional Information
  • 36 g Total Fat
  • 13 g Saturated Fat
  • 133 mg Cholesterol
  • 38 g Protein
  • 19 g Carbohydrate
  • 3 g Fiber
  • 834 mg Sodium
  • 64 mg Calcium
  • 152 mg Omega 3 Fatty Acids
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
544
Calories

Shop Ingredients

Makes 4 servings
4 tbs unsalted butter, softened
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz, 8 Ounce
$4.29$0.54/oz
2 tbs white miso paste
Not Available
2 slices bacon, diced thick
Hatfield Bacon Ends, 1.5 pound
Hatfield Bacon Ends, 1.5 pound, 1.5 Pound
$4.49 avg/ea$2.99/lb
1/2 cup button mushrooms, sliced
Bowl & Basket White Mushrooms, 24 oz
Bowl & Basket White Mushrooms, 24 oz, 24 Ounce
$5.49$0.23/oz
1 cup yellow summer squash, cut into small dice
Not Available
1 cup zucchini, cut into small dice
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz, 9 Ounce
On Sale!
$0.84 avg/ea was $1.68 avg/ea$1.49/lb
1 cup yellow corn, blanched
Organic Corn, 1 each
Organic Corn, 1 each, 1 Each
$1.49
1/2 cup fresh peas, blanched
La Fe Green Peas, 16 oz
La Fe Green Peas, 16 oz, 16 Ounce
$2.99$0.19/oz
1/4 cup green onions or spring onions, thinly sliced
Scallions - Green, 1 each
Scallions - Green, 1 each, 1 Each
$1.49
4 tbs cooking oil (canola or grapeseed oil)
Bowl & Basket 100% Canola Oil, 1 gal
Bowl & Basket 100% Canola Oil, 1 gal, 128 Fluid ounce
$10.79$0.08/fl oz
4 wild Alaska cod fillets (5 to 6 oz. each)
Previously Frozen Alaska Cod Fillet
Previously Frozen Alaska Cod Fillet, 1 Pound
$9.99/lb$9.99/lb
2 tbs porcini mushroom powder ( Pulse 1 ounce of dried porcini mushrooms in a mini-food processor, then sift, reserving powder )
Not Available
salt, to taste
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz, 8 Ounce
$3.29$0.41/oz
fresh ground black pepper, to taste
Cento Ground Black Pepper, 3 oz
Cento Ground Black Pepper, 3 oz, 3.75 Ounce
$4.49$1.20/oz

Nutritional Information

  • 36 g Total Fat
  • 13 g Saturated Fat
  • 133 mg Cholesterol
  • 38 g Protein
  • 19 g Carbohydrate
  • 3 g Fiber
  • 834 mg Sodium
  • 64 mg Calcium
  • 152 mg Omega 3 Fatty Acids

Directions

1. VEGETABLE SUCCOTASH:Cook bacon in a large pan over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. Add mushrooms, squash, and zucchini to the bacon fat; let brown slightly, without stirring. Add corn, peas, and green onion and continue to cook, stirring occasionally, 2 to 3 minutes. Top with reserved bacon. Season with salt and pepper; keep warm.

 

2. ALASKA COD:Heat oil in a very large pan over medium-high heat. Dust one side of each fish fillet with porcini powder. Place fillets porcini dust-side down, being careful not to overcrowd the pan. Sear until golden brown; reduce heat to medium-low and flip fillets over. Add butter-miso mixture to the pan; baste fish, using a large spoon, as the butter melts. Be careful not to burn miso, or overbrown the butter. Cook additional 1 to 2 minutes just until cooked through.

 

3.To serve, divide corn and squash succotash evenly over 4 warm plates; top each with cod and drizzle with the browned miso butter.