Recipe courtesy of Michael Symon
Spicy Cod with Grilled Lime
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- Level: Easy
- Total: 1 day 30 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
- Level: Easy
- Total: 1 day 30 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
Ingredients
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Directions
Special equipment:
a grill- Set up your grill for medium heat.
- In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
- Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
- Liberally grease the grates of your grill with the oil.
- Remove the fish from the marinade and allow the excess to drain off.
- Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
- Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
- Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.
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