Miso Seremoni Black Cod with Grilled Brussels Sprouts

Fresh fish and seasonal produce come together over an open fire for a flavorful fall dish. Black cod is marinated in a savory sauce and grilled alongside bright Brussels sprouts. Top with Matsutake Salt and enjoy!

Recipe by: The JSC Kitchen

Serves 3-4

Process

Make the Black Code

Before making, let all ingredients come to room temperature. In a medium bowl, mix together soy sauce, rice vinegar, cooking sake, miso paste, honey and butter. 

Rinse the black cod and pat dry with a paper towel. Add the fish into the bowl with the marinade, and let it sit for at least one hour. 

Spray grill with oil, and place the fish fillets on the grill over hot coals, skin side down. Cook for four minutes, flip, then then cook for another four minutes. Transfer to a plate and finish with Matsutake Salt.

Make the Brussel Sprouts

Cut the Brussels sprouts in half and rinse. In a mixing bowl, toss the sprouts and coat generously with olive oil, mushroom salt and pepper. 

Grill the coated sprouts on a wire rack over hot coals. Once the sprouts are charred, throw them back in the bowl and finish with a bit more Matsutake Salt and a drizzle of honey, to taste.