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Porcini-Dusted Miso Alaska Cod over Summer Vegetable Succotash

Porcini-Dusted Miso Alaska Cod over Summer Vegetable Succotash
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Servings
4
Cook Time
30 min
Servings
4
Cook Time
30 min
Porcini-Dusted Miso Alaska Cod over Summer Vegetable Succotash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
30 min
Servings
4
Cook Time
30 min
Instructions
  1. Mix butter and miso paste together until well combined; set aside.
  2. VEGETABLE SUCCOTASH:
  3. Cook bacon in a large pan over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. Add mushrooms, squash, and
  4. zucchini to the bacon fat; let brown slightly, without stirring. Add corn, peas, and green onion and continue to cook, stirring
  5. occasionally, 2 to 3 minutes. Top with reserved bacon. Season with salt and pepper; keep warm.
  6. ALASKA COD:
  7. Heat oil in a very large pan over medium-high heat. Dust one side of each fish fillet with porcini powder. Place fillets porcini dust-side
  8. down, being careful not to overcrowd the pan. Sear until golden brown; reduce heat to medium-low and flip fillets over. Add butter-miso
  9. mixture to the pan; baste fish, using a large spoon, as the butter melts. Be careful not to burn miso, or overbrown the butter. Cook
  10. additional 1 to 2 minutes just until cooked through.
  11. To serve, divide corn and squash succotash evenly over 4 warm plates; top each with cod and drizzle with the browned miso butter.
  12. margin:0in;margin-bottom:.0001pt;vertical-align:baseline;
Recipe Notes

Recipe by Chef Travis Haugen, Southside Bistro, Anchorage, AK

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