Pan Grilled Fish and Veggies with Miso Butter
Umami packed and ready in under 30 minutes, this Pan Grilled Fish with Veggies and Miso Butter is a delicious dinner that is highly adaptable to the season's veggies.
Equipment
- 1 12-inch cast iron skillet
Ingredients
For the Fish Marinade
- 1 tablespoon avocado or other neutral flavored oil
- 2 tablespoons soy sauce low sodium
- 1 tablespoon rice wine vinegar
- 2 tablespoons shio koji or 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 4 cod filets about 4-6 ounces each
For the Miso Butter
- ½ cup water
- 2 tablespoons White Miso paste
- 2 tablespoons butter unsalted
- 1 tablespoon soy sauce
For the Veggies
- 12 shishito peppers
- 1 tablespoon minced shallots
- 4 cloves garlic finely minced
- ½ cup frozen edamame beans
- 1 cup fresh corn kernels
- ½ cup green beans
- 3 cups cooked rice jasmine or brown
- 2 scallions sliced thin for garnish
Instructions
Marinate Fish
- Marinate the fish: place fish in a shallow bowl or baking dish. In a small bowl, whisk together the rice wine vinegar, salt, and soy sauce. Pour over the fish and marinate for at least 15 minutes. Alternatively, you can prep this ahead and marinate fish overnight.
Cooking Fish
- When ready to cook the fish, preheat a large cast iron skillet over medium heat. Add a tablespoon of avocado oil or other neutral flavored cooking oil. Sear the fish and cook on both sides, about 1 to 3 minutes each. Promptly remove from the pan and set to the side.
Cook Veggies
- To the pan, add the shishito peppers and cook, turning on sides cassionaly, until they begin to char and blister, about 5 minutes. Add the shallots and garlic. Cook until just translucent, about 1 to 2 minutes.
- Add to the corn, edamame beans, and green beans and cook until veggies are just softened, about 5 minutes.
Prep Miso Butter
- While the veggies cook, mix together the unsalted butter, miso paste, water, and soy sauce.
- Pour sauce into the pan with the veggies and stir until everything is well combined. The sauce will begin to thicken quickly. Add the fish back to the pan to coat the fish in the sauce and allow all the flavors to meld together.
- Serve over cooked rice. Garnish with toasted sesame seeds and sliced green onion.