Spicy Cod With Sake and Grilled Lime

Name: Spicy Cod With Sake and Grilled Lime
Ingredients: 1/4 cup sake; 1/4 cup mirin; 3 tbsp sugar; 2 tbsp sriracha; 1/4 cup white miso; 1 tbsp rice vinegar; 4 8-oz. black cod filets, skin on; 2 limes, halved

From Imbibe Magazine·View original →

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Ingredients

1/4 cupsake
1/4 cupmirin
3 tbspsugar
2 tbspsriracha
1/4 cupwhite miso
1 tbsprice vinegar
48-oz. black cod filets, skin on
2limes, halved

Preparation

1.
In a sauce pot, combine sake, mirin, sugar, and sriracha, and bring to a simmer. Whisk until the solids dissolve, then remove from the heat and whisk in the miso and rice vinegar. Set aside. When cool, pour over the cod and marinate [refrigerated] for 1-3 days.
2.
Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 400-450 degrees Fahrenheit.
3.
Remove the fish from the marinade and allow the excess to drain off. Place the fish, skin side down, on the indirect-heat side of the grill. Cover with a lid and cook the cod for 5-10 minutes or until the fish is flakey and cooked through. Remove from the grill. Meanwhile, sprinkle the limes with salt, place cut-side down on the hot grill, and cook for 5 minutes. Transfer the fish to a platter, squeeze the limes over, and serve.