This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts – “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. 

Serve with fluffy, steamed white rice and some pickled cucumbers or Asian-style coleslaw. 

Featured Tips

​Store unused miso paste in the refrigerator with parchment paper on top to keep it from oxidizing. Make sure the lid is tight! An excellent base for savory soups, vegetable glazes or a vinaigrette. 

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Cod with Sesame Miso Glaze


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  • 6 6-ounce cod fillets (black, ling or true)
  • 1/3 cup white miso
  • 1/4 cup brown sugar
  • 1/4 cup toasted sesame oil
  • 3 tablespoons mirin (Japanese rice wine)
  • White and black sesame seeds, lightly toasted
  • 3 green onions, sliced diagonally


Arrange cod ­fillets in a single layer in a shallow pan. In a small bowl, combine miso, sugar, oil and mirin, and mix well. Brush both sides of fi­llets with half of glaze mixture and let marinate for at least 1/2 hour or up to 1 hour. In the meantime, heat broiler on high. 
Place fi­llets on broiler pan; broil until browned and glaze has caramelized.
Remove fi­sh from oven and pour over remaining glaze. Turn oven to bake at 375°F and bake 5-7 minutes.
Fish should be moist and flaky. Garnish with sesame seeds and green onions.

Serve with steamed white rice and cucumber pickles.

Recipe from Central Market Poulsbo - Culinary Resource Center
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