1. VEGETABLE SUCCOTASH:Cook bacon in a large pan over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. Add mushrooms, squash, and zucchini to the bacon fat; let brown slightly, without stirring. Add corn, peas, and green onion and continue to cook, stirring occasionally, 2 to 3 minutes. Top with reserved bacon. Season with salt and pepper; keep warm.
2. ALASKA COD: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 down, being careful not to overcrowd the pan. Sear until golden brown; reduce heat to medium-low and flip fillets over. Add butter-miso 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 additional 1 to 2 minutes just until cooked through.
3.To serve, divide corn and squash succotash evenly over 4 warm plates; top each with cod and drizzle with the browned miso butter.
- 36 g Total Fat
- 13 g Saturated Fat
- 133 mg Cholesterol
- 38 g Protein
- 19 g Carbohydrate
- 3 g Fiber
- 834 mg Sodium
- 64 mg Calcium
- 152 mg Omega 3 Fatty Acids
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Nutritional Information
- 36 g Total Fat
- 13 g Saturated Fat
- 133 mg Cholesterol
- 38 g Protein
- 19 g Carbohydrate
- 3 g Fiber
- 834 mg Sodium
- 64 mg Calcium
- 152 mg Omega 3 Fatty Acids
Directions
1. VEGETABLE SUCCOTASH:Cook bacon in a large pan over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. Add mushrooms, squash, and zucchini to the bacon fat; let brown slightly, without stirring. Add corn, peas, and green onion and continue to cook, stirring occasionally, 2 to 3 minutes. Top with reserved bacon. Season with salt and pepper; keep warm.
2. ALASKA COD: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 down, being careful not to overcrowd the pan. Sear until golden brown; reduce heat to medium-low and flip fillets over. Add butter-miso 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 additional 1 to 2 minutes just until cooked through.
3.To serve, divide corn and squash succotash evenly over 4 warm plates; top each with cod and drizzle with the browned miso butter.