Serves 4
Prep Time 0 minutes
Cook Time 30 minutes
Ingredients

4 Tablespoons unsalted butter, softened

2 Tablespoons white miso paste

 

VEGETABLE SUCCOTASH:

2 slices bacon, diced thick

1/2 cup button mushrooms, sliced

1 cup Alaska Grown yellow summer squash, cut into small dice

1 cup Alaska Grown zucchini, cut into small dice

1 cup yellow corn, blanched

1/2 cup fresh Alaska Grown peas, blanched

1/4 cup Alaska Grown green onions or spring onions, thinly sliced

 

ALASKA COD:

4 Tablespoons cooking oil (canola or grapeseed oil)

4 wild Alaska cod fillets (5 to 6 oz. each)

2 Tablespoons porcini mushroom powder*

Salt and Fresh ground black pepper, to taste

 

*Pulse 1 ounce of dried porcini mushrooms in a mini-food processor, then sift, reserving powder.

Directions

Mix butter and miso paste together until well combined; set aside.

 

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.

 

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.

To serve, divide corn and squash succotash evenly over 4 warm plates; top each with cod and drizzle with the browned miso butter.

 

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