Japanese 7 Spice Cod with Miso Butternut Squash and Bok Choy

Name: Japanese 7 Spice Cod with Miso Butternut Squash and Bok Choy
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Japanese,
Ingredients: 1/4 cup white miso; 2 tbsps mirin; 2 tbsps oil; 2 tbsps sake; 2 tbsps sugar; 1 tbsp Japanese 7 Spice Blend (Shichimi Togarashi); 1 tsp reduced sodium soy sauce; 6 cod loin fillets 4 ounces each; 1/4 cup (1/2 stick) butter; 1 tbsp white miso; 1/4 tsp McCormick® Ginger, Ground; 3 cups cubed peeled butternut squash; 1 cup water; 3 tbsps Miso Butter; 1/4 tsp McCormick Gourmet™ Orange Peel, Valencia; 1/4 tsp McCormick Gourmet™ Sicilian Sea Salt; 2 tbsps Miso Butter; 1/2 tsp McCormick® Garlic Powder; 1/4 tsp McCormick Gourmet™ Sicilian Sea Salt; 2 heads baby bok choy quartered lengthwise; 1 medium red bell pepper thinly sliced

White miso, sake and Japanese 7 Spice, also known as Shichimi Togarashi, create a classic marinade for flaky cod. Miso is also blended into creamy butter for a savory squash puree and stir-fried bok choy.

40m

PREP TIME

20m

COOK TIME

266

CALORIES

21

INGREDIENTS

Servings: 6

Ingredients

Japanese 7 Spice Cod
1/4 cup white miso
2 tablespoons mirin
2 tablespoons oil
2 tablespoons sake
2 tablespoons sugar
1 tablespoon Japanese 7 Spice Blend (Shichimi Togarashi)
1 teaspoon reduced sodium soy sauce
6 cod loin fillets, 4 ounces each
Miso Butter
1/4 cup (1/2 stick) butter
1 tablespoon white miso
1/4 teaspoon McCormick® Ground Ginger
Butternut Squash
3 cups cubed peeled butternut squash
1 cup water
3 tablespoons Miso Butter
1/4 teaspoon McCormick Gourmet™ Valencia Orange Peel
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Bok Choy
2 tablespoons Miso Butter
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 heads baby bok choy, quartered lengthwise
1 medium red bell pepper, thinly sliced

KEY PRODUCTS

INSTRUCTIONS

1 For the Cod, mix miso, mirin, oil, sake, sugar, Spice Blend and soy sauce in small bowl until well blended. Place fish in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour.
2 Meanwhile, for the Miso Butter, mix all ingredients in small bowl until well blended. Set aside.
3 For the Butternut Squash, place butternut squash and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Drain well. Place butternut squash, Miso Butter, orange peel and sea salt in food processor; cover. Process until smooth. Or mash with potato masher until smooth. Keep warm.
4 Remove cod from marinade and place on broiler pan. Discard any remaining marinade. Broil 2 to 3 inches from heat for 12 minutes or until fish flakes easily with a fork. Do not turn fish.
5 For the Bok Choy, melt Miso Butter with garlic powder and sea salt in large skillet on medium heat. Add bok choy and bell pepper; stir-fry 2 to 3 minutes or until tender-crisp. To serve, divide squash puree and stir-fried vegetables among each of 6 plates. Top each with a cod fillet. Sprinkle with additional Spice Blend, if desired.