In honor of We Are Family Foundation's
Feast for Peace, the incredible 15-course meal paired with Oriel wines,
Chef Joe DiMaggio Jr
has prepared a "16th course" inspired by our
2004 'Dylan' Chardonnay.
Chef DiMaggio says, “
The reason why I made this recipe with Dylan is the matched flavor of the mouth and tongue of the wine with the fish and broth. It's out of this world. The spicyness of the dish with Dylan— you'll go wild!”
Miso-Glazed Black Cod in Lime Coconut Broth
FOR MARINADE:
¾ CUP WHITE MISO PASTE
¼ TAB MIRIN
1½ TAB SUGAR
¼ CUP FRESH LIME JUICE
⅛ TSP SRIRACHA HOT SAUCE
8 7-OZ BLACK COD FILETS BONELESS SKINLESS
2 TAB UNSALTED BUTTER
Pre-heat oven to 450F. In a bowl, mix first 5 ingredients. Add the cod and carefully fold marinade around the filets. In a teflon pan over medium-high heat, stir butter until slightly brown. Add filets top-side down and brown for 2 minutes, turn and saute for 1 minute. Place filets on a sheet pan in oven for 6-7 minutes until nice gold crust forms.
FOR LIME COCONUT BROTH:
3 TAB CANOLA OIL
3 TSP FRESHLY GRATED LIME ZEST
½ CUPS FRESH CHIVES CHOPPED FINE
¼ CUP FRESH SHALLOTS MINCED
½ TSP SRIRACHA HOT SAUCE
¼ CUP FRESH LIME JUICE
20 OZ COCONUT MILK
2 TAB WHITE MISO PASTE
¼ TSP SEA SALT
2 TAB UNSALTED BUTTER
¼ CUP CHOPPED FRESH CILANTRO
Heat oil in a saucepan over medium. Add lime zest, chives, shallots, and sriracha. Mix well. Cook for 4 minutes, stirring often. Do not brown. Reduce heat, add lime juice and next 4 ingredients and simmer for 8 minutes, stirring frequently.
Place fish in rimmed bowl dish, pour sauce around fish filet and add 2 tsp on top. Garnish with chopped cilantro and serve with a chilled bottle of Oriel's
Dylan Chardonnay.
ENJOY!
Cheers,
The Oriel
Team
