24 hours 10 mins
24 hours 15 mins
¼ Cup sake
3 tablespoons Swerve (or Lankato) sugar substitute
1/4 cup white miso
1 Tbsp. Sriracha
1 Tbsp. seasoned rice vinegar
4 6 Oz. cod fillets
3 limes, halved
1 Green onion, sliced (optional)
2. Place the cod fillets into a zip-top bag. Add the cooled marinade, zip up the bag and put in the refrigerator for at least 24 hours. You can leave it for up to 3 days but I find 24 hours works just fine.
3. Spray your grill pan with cooking spray and get it really hot over medium high heat.
4. Remove the fish from the marinade and allow the excess to drain off. Put the fish and the cut limes (cut side down) on the heated grill pan.
5. Cook on the grill pan for a couple of minute on each side. Be careful flipping your fish.
6. Transfer the fish to a serving platter or serve on top of my Coconut Rice. Squeeze 1 of the grilled limes all over the fish. Serve a ½-grilled lime with each serving. Top with sliced green onion if using.
NOTE: I originally saw this recipe cooked by chef Michael Symon on a grill outdoors. I have played with it and have lightened it up using sugar substitute and cut back on the spice by cutting the Sriracha in half. Feel free to add more spice if that is your jam! Other than those changes, this recipe is totally inspired by him and goes perfectly with my Coconut Rice. Full disclosure, the rice was inspired by Mr. Symon as well. I’ve course I put my own spin on that too but my family just loved this dish…even those that aren’t big fans of fish! It is light, really tasty and easy to make.
JUST REMEMBER: YOU NEED TO START THE DAY BEFORE. The fish needs to marinate at least 24 hours to get the fabulous flavors the marinade imparts on the fish. Serve it with the rice and sides of bok choy or snow peas and you have the perfect meal. Enjoy.