Porcini-Dusted Miso Alaska Cod Over Summer Vegetable Succotash

Porcini-Dusted Miso Alaska Cod Over Summer Vegetable Succotash

Recipe - Gourmet Garage Corporate

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

Servings

544

Calories

Shop Ingredients

Makes 4 servings

4 tbs unsalted butter, softened

Breakstone's Unsalted Butter, 2 count, 8 oz

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$4.99$0.62/oz

2 tbs white miso paste

Not Available

2 slices bacon, diced thick

Boar's Head Naturally Smoked Traditional Bacon, 16 oz

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$10.99$0.69/oz

1/2 cup button mushrooms, sliced

Organic Sliced Shiitake Mushrooms, 4 oz

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$6.99$1.75/oz

1 cup yellow summer squash, cut into small dice

Alderman Farms Organic Yellow Squash, 8 oz

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$5.99$3.00 each

1 cup zucchini, cut into small dice

Alderman Farms Organic Zucchini, 2 count, 8 oz

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$5.99$3.00 each

1 cup yellow corn, blanched

Cal-Organic Farms Organic Sweet Corn, 4 count

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$6.99$1.75 each

1/2 cup fresh peas, blanched

Del Monte Fresh Cut Sweet Peas, 15 oz

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$2.99$0.20/oz

1/4 cup green onions or spring onions, thinly sliced

Fresh Organic Green Onions, bunch

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$2.49

4 tbs cooking oil (canola or grapeseed oil)

Wesson Pure Canola Oil, 24 fl oz

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$5.99$0.25/fl oz

4 wild Alaska cod fillets (5 to 6 oz. each)

Not Available

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

Alessi Coarse Kosher Sea Salt, 2.2 lbs

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$3.49$0.10/oz

fresh ground black pepper, to taste

Coarse Ground Black Pepper , 1.8 oz

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$1.12 avg/ea$0.62/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

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