Porcini‑Dusted Miso Alaska Cod Over Summer Vegetable Succotash
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Miso Butter
- 4 Tbsp unsalted butter, softened
- 2 Tbsp white miso paste
Summer Vegetable Succotash
- 2 slices bacon, thick‑cut and diced
- ½ cup button mushrooms, sliced
- 1 cup Alaska Grown yellow summer squash, small dice
- 1 cup Alaska Grown zucchini, small dice
- 1 cup yellow corn, blanched
- ½ cup fresh Alaska Grown peas, blanched
- ¼ cup Alaska Grown green onions or spring onions, thinly sliced
- Salt and freshly ground black pepper, to taste
Alaska Cod
- 4 Tbsp cooking oil (canola or grapeseed)
- 4 wild Alaska cod fillets (5–6 oz each)
- 2 Tbsp porcini mushroom powder*
- Salt and freshly ground black pepper, to taste
Preparation
-
Step 1 Miso Butter
In a small bowl, mix softened butter and white miso paste until well combined. Set aside.
-
Step 2 Summer Vegetable Succotash
Cook bacon in a large pan over medium‑high heat until crisp. Remove bacon with a slotted spoon and reserve.
Add mushrooms, squash, and zucchini to the rendered bacon fat. Allow vegetables to brown slightly without stirring.
Add corn, peas, and green onions and continue cooking, stirring occasionally, for 2–3 minutes.
Return reserved bacon to the pan, season with salt and pepper, and keep warm. -
Step 3 Alaska Cod
Heat oil in a very large pan over medium‑high heat. Season cod lightly with salt and pepper.
Dust one side of each fillet with porcini mushroom powder.
Place fillets in the pan porcini‑side down, being careful not to overcrowd. Sear until golden brown.
Reduce heat to medium‑low, flip fillets, and add miso butter to the pan. As the butter melts, baste the fish repeatedly with a large spoon.
Take care not to burn the miso or over‑brown the butter. Cook an additional 1–2 minutes, just until fish is cooked through.* To make porcini powder: Pulse 1 oz dried porcini mushrooms in a mini food processor, then sift and reserve the powder.
-
Step 4 To Serve
Divide the summer vegetable succotash evenly among four warm plates.
Top each with a cod fillet and drizzle with the browned miso butter from the pan.
