Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup extra-virgin olive oil
- Juice from 1 lemon
- 1 inch cube lemon flesh, skin and pith removed
- 1/2 cup snipped chives
- 1 shallot, minced
- 1 cup mirin
- 1/2 cup white wine
- 2 1/2 cups miso paste
- 1/2 cup water
- 1 1/2 cups sugar
- 1 tablespoon ancho chile powder
- 1 teaspoon chipotle chile powder
- 3 medium red onions
- Splash red wine vinegar
- Extra-virgin olive oil
- Salt and pepper to taste
- 4 (8-oz.) black cod fillets
- 1/4 cup canola oil
- 1/2 cup peach preserves
- 1/4 cup water
- 6 medium nectarines, peeled and pitted and sliced
- 24 small round red radishes, quartered
- 1/2 cup Italian parsley leaves
- 1 cup baby arugula
- Juice from 1 lemon
- 2 tablespoons extra-virgin olive oil
- Chopped chives (garnish)
Preparation:
Whisk together the first 5 ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half then stir in miso paste and water with a wooden spoon until dissolved. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely. Place fish and marinade in a glass dish. Cover and refrigerate for several hours or overnight.Just before cooking fish, peel onions, leaving the base intact. Cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper. Grill over high heat and cook until nicely charred. Place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes.
While fish is cooking, stir together peach preserves and water and press through a fine-mesh sieve. Brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.
To serve, toss radishes, parsley, arugula, lemon juice and olive oil together in a large bowl with the grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.
