Best 3 Sauteed Cod On Snow Peas And Cabbage With Miso Sesame Vinaigrette Recipes
Embark on a culinary journey to the heart of healthy and flavorful cooking with our sautéed cod on snow peas and cabbage with miso sesame vinaigrette. This dish combines the delicate taste of cod with the vibrant crunch of snow peas and cabbage, all brought together by a tantalizing miso sesame vinaigrette.
The sautéed cod is perfectly cooked, maintaining its tender and flaky texture, while the snow peas and cabbage retain their crispness, providing a delightful contrast in texture. The miso sesame vinaigrette adds a harmonious balance of sweet, savory, and tangy flavors, elevating the dish to a new level of culinary excellence.
As you savor each bite, you'll be greeted with a burst of freshness from the vegetables, complemented by the subtle yet distinct flavor of the cod. The miso sesame vinaigrette ties all the elements together, creating a symphony of flavors that will dance on your palate.
This recipe is not just a culinary delight; it's also a testament to the power of healthy eating. The cod is an excellent source of lean protein, while the snow peas and cabbage are packed with essential vitamins and minerals. The miso sesame vinaigrette is made with heart-healthy oils and antioxidant-rich ingredients, making it a guilt-free indulgence.
So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure with us. Let's create a dish that is not only delicious but also nourishing for your body and soul.
SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE
Steps:
- Make vinaigrette:
- Purée all vinaigrette ingredients in a blender until smooth.
- Sauté cabbage:
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
- Cook fish:
- Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
- Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
BROILED COD WITH SESAME-MISO SAUCE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place oven rack 4 inches or less from heat source. Heat broiler. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle.
- Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to 2 days. Stir before serving.)
- Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 969 milligrams, Sugar 7 grams
Tips:
- Select the freshest cod possible: Fresh cod should have a mild, briny smell and firm, white flesh. Avoid fish that smells fishy or has a slimy texture.
- Soak the snow peas in cold water before cooking: This will help them to retain their crispness.
- Don't overcook the cod: Cod is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
- Use a light hand with the miso sesame vinaigrette: A little bit goes a long way. You can always add more if needed.
Conclusion:
This sautéed cod on snow peas and cabbage with miso sesame vinaigrette is a healthy and delicious meal that is perfect for a weeknight dinner. The cod is cooked to perfection and the vegetables are crisp and flavorful. The miso sesame vinaigrette adds a delicious umami flavor to the dish. If you are looking for a new way to cook cod, this recipe is definitely worth trying.
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