I’m a salty-sweet kind of a girl. That’s why I love this miso-tahini combination. These distinct flavors fuse together to create a light but surprisingly delicious blend, perfect for topping cod or any other mild-tasting fish. The miso-tahini glaze can be prepared up to 4 days in advance and stored in the fridge until ready to use. I also use this glaze as a dip for crudités, or I drizzle it over grilled eggplant or roasted carrots to change things up.
Place the cod on the prepared baking sheet, and season with
In a small bowl, whisk together the miso, tahini, maple syrup, and lemon zest and juice until blended. Generously brush the mixture over the cod.
© 2015 All rights reserved. Published by Weldon Owen.