Seared Cod with Mashed Potatoes & Miso Glaze
Still looking for a light dish that has those autumn vibes? Try this delicious and light Seared Cod with Mashed Potatoes & Miso Glaze. Colorful, satisfying, and light, this meal will leave room for dessert, drinks, and good times. Easy to execute, this seafood recipe is a fuss-free meal to make, leaving you time to relax on a weeknight or to be the life of the party. Get excited for this feast.
Seared Cod with Mashed Potatoes & Miso Glaze
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- 4 x 8 oz (227 g) cod filets
- salt and pepper to taste
- 2 large russet or white potatoes
- Ghee or butter
- 1 tbsp. wasabi or horseradish mayonnaise
- 3 tbsp. miso paste
- 3 tbsp. cooking wine or sake
- 1½ tbsp. brown sugar
- Lime zest and juice
- Wash, peel, and chop the potatoes into bite-sized pieces. Boil until tender. Drain, mash, season to taste, then stir in the mayonnaise and keep warm.
- While waiting for the potatoes, in a saucepan, combine the miso, brown sugar, and sake. Bring to a simmer until thick and glaze-like.
- Preheat your grill to 400°F (200°C).
- Pat the fish dry with paper towels and season lightly with salt and pepper to taste – the miso glaze will be salty.
- Sear the cod over direct heat for about 6 minutes, or until it releases easily from the grill grates. Flip and top with ghee. Continue cooking for another 2 to 3 minutes, until an internal temperature of 130°F (54°C).
- To plate, layer the cod atop the mashed potatoes and drizzle with glaze. Top with lime zest and a squeeze of lime. Serve this with your favorite seasonal vegetables or a crisp salad. Pair this with a pinot grigio from Alsace or a hoppy IPA for beer pairing.
Ready to bring the cozy flavors of fall to your table? Try this delightful Seared Cod with Mashed Potatoes & Miso Glaze tonight. What’s your favorite way to enjoy a light and satisfying fall meal? Share your grilled fall recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the ingredients you need for this reicpe
Season thoroughly with salt and pepper
Combine the miso paste, sake, and brown sugar
Sear the cod over direct heat
Cook to an internal temperature of 130°F (54°C)
Serve the cod on a bed of mashed potato
Drizzle with the miso glaze
Enjoy with an IPA or a pinot grisio
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather the ingredients you need for this reicpe
Season thoroughly with salt and pepper
Combine the miso paste, sake, and brown sugar
Sear the cod over direct heat
Cook to an internal temperature of 130°F (54°C)
Serve the cod on a bed of mashed potato
Drizzle with the miso glaze
Enjoy with an IPA or a pinot grisio
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