Ingredients:

  • 2 pieces cod (fresh or frozen & thawed)
  • 2 tablespoons unsalted butter, for cooking

Marinade:

  • 2 tablespoons shoyu
  • 2 tablespoons rice vinegar
  • 1/2 lime, juiced
  • 1 knob of ginger, peeled and grated
  • 1 heaping tablespoon white miso paste
  • Dash of red pepper flakes

Deglaze:

  • 2 tablespoons shoyu
  • 2 tablespoons rice vinegar
  • 1-2 teaspoons brown sugar

Sides:

  • 1 large or 2 small sweet potatoes, sliced in half lengthwise
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic salt

Preparation:

  • Add the marinade ingredients to a bowl and mix until smooth and combined.
  • Pour the marinade onto the fish and rub all over evenly. (you can keep the fish in a sealed dish or a ziplock bag)
  • Allow the fish to marinate in the fridge for 1-2 hours.
  • Once the fish is close to done marinating, fill a saucepan with water, and add the sweet potatoes.
  • Bring the potatoes to a boil, cook over medium heat until the sweet potatoes are soft. 
  • Drain the potatoes and mash with the EVOO, butter, and seasonings to taste. (we left the skins on but you can also remove if preferred)
  • In a large pan over medium heat, add the butter to coat evenly.
  • Place the fish in the pan and pour over remaining marinade.
  • Cook for a few minutes on each side until golden and cooked through (this will go fast!)
  • Remove the fish and deglaze the pan with the shoyu, rice vinegar, and brown sugar.
  • Serve the fish over the sweet potato mash and drizzle with the pan sauce.
  • Enjoy!