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Miso-Marinated Black Cod in Banana Leaves
Prep time: 25 minutes
Marinating time: 2 hours
Grilling time: 8 to 10 minutes
Marinade
1/3 cup white miso paste
1/4 cup unsweetened coconut milk, stirred
2 teaspoons minced garlic
2 teaspoons granulated sugar
1 teaspoon finely grated fresh ginger
6 skinless black cod fillets, each 5 to 6 ounces and about 1/2 inch thick
6 banana leaves, each about 12 inches square
6 scallions, thinly sliced
6 toothpicks
1-1/2 teaspoons low-sodium soy sauce
1. In a small bowl whisk the marinade ingredients into a smooth paste. Smear the paste all over the fillets. Cover with plastic wrap and refrigerate for about 2 hours.
2. Rinse the banana leaves under cool water or carefully wipe them clean with a soft, damp cloth (check out the grilling tip below).
3. Remove the excess marinade from the fillets, discard the marinade, and place each fillet on the center of a banana leaf. Place some scallions on top. Fold the leaf over to completely enclose the fillet and make a packet. Secure with a toothpick, being careful not to pierce the fish. Brush each packet on both sides with water.
4. Grill the packets over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the leaves are blackened in some parts, 8 to 10 minutes, turning once. (If the leaves begin to burn through, move the packet(s) over indirect medium heat). Remove one of the packets from the grill to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the grill for a few more minutes.
5. Carefully open each packet, remove any pin bones from the fillets, drizzle each fillet with 1/4 teaspoon of the soy sauce (or more to taste), and serve with coconut rice, if desired.
Makes 6 servings
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