Wednesday, March 16, 2011

Hake: My new fave fish

Thanks to Weight Watchers, I made the most amazing fish last night. So good, Jack said he wants it again -- high praise, believe me. And at 6 PointsPlus per serving, it fits in really well with my diet!

The recipe calls for cod, but Whole Foods had hake on sale yesterday, for the ridiculous price of $5.99 a pound. Hake, once called trash fish because no one wanted it, is really a wonderfully sweet, white fish. As fish prices keep going up, hake really can do great things for your food budget, and if you like cod, halibut, pollock of haddock, you'll love hake. I served it with brown rice and a saute of sugar snaps, scallions, garlic and ginger. I poured the extra sauce from the fish on the rice to power the taste up a notch.

1 1/2 lbs. cod, or other white sauce
1/4 cup miso paste
2 Tblsp. dark brown sugar
2 Tblsp. mirin
1 Tblsp ginger root, (I doubled the amount since I love ginger)
1 Tblsp. dark sesame oil
1/4 cup rice wine vinegar

* Place fish, skin-side down, in a broiler-proof pan.

* Place miso, sugar, mirin, ginger, oil and vinegar in a blender; blend until smooth. Pour glaze over cod and marinate in refrigerator for at least 30 minutes and up to 1 hour.

* Preheat broiler to high.

* Broil fish until topping turns golden brown and starts to caramelize, and fish is no longer translucent in middle, about 8 to 10 minutes. Makes 4 servings.

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