Miso-glazed Ling Cod on Sunflower Sprouts
1/3 cup white miso (fermented soybean paste)
1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
3 tablespoons unseasoned rice vinegar, divided
2 tablespoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian), divided
4 6-ounce skinless ling cod fillets
1/2 cup chopped green onions, divided
5 ounces sunflower sprouts
Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend.
Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl.
Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
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