Miso Cod on Garlic Roasted Bok Choy with Tangerine Butter

This amazing dish was the follow-up meal to my Red Quinoa and Veggies Spring Rolls from last weekend when my kiddos were away camping. Funny, it seems so long ago now, especially since I haven't been able to get back into the kitchen since they got home. I'm not blaming them for my absence from the kitchen. Rather, I'm taking a slow approach to summer using this first full week to hang out with my kids. We went to the movies, the park, a few days of swimming, a play date, a birthday party, and a whole lot of doing nothing. But mostly, if I were honest, I've been waiting for a little summer inspiration and it finally came today in the form of Corn Cakes. I found a new recipe that I'm dying to try from a new App called, All the Cooks. I just joined on my phone and it's a really cool app. It's a cooking platform for home cooks to share their recipes and then others can make the recipes and post snapshots of their attempt at the recipe. So far I haven't made or shared anything yet. But I definitely found a promising recipe that will kick off this year's summer vegetable...Corn!
Each summer, I showcase a summer vegetable. Last year it was zucchini. The year before tomatoes. This year I have 3-4 corn recipes to share that are absolutely perfect for summer. 
In the meantime, as I prepare these amazing corn dishes, enjoy this easy Miso marinated Cod over Garlic Roasted Bok Choy. 

Miso-Marinated Cod over Garlic Roasted Bok Choy with Tangerine Butter
(marinade recipe from foodgal.com )

4 cod fillets
1/4 cup sake
1/4 cup mirrin or vodka
3 T white miso paste
1 T sugar
2 T toasted sesame oil

3 Bok Choy, quartered
2 cloves of garlic, minced
2 T olive oil
2 T unsalted butter, melted
zest/1 tsp of tangerine juice
Garnish: sliced green onions and/or sesame seeds

Heat sake and mirrin in a small sauce pan until boiling and boil for 2 minutes and remove from heat.  Add miso, sugar, and sesame oil until melted and combined. Let marinade cool. In a ziplok bag add marinade and fish and marinate over night in the refrigerator.  

 
Mince garlic and add olive oil. Let sit for a 15 minutes.  
Line roasting pan with the quartered Bok Choy and baste the bok choy with garlic infused oil. Roast in a 400 degree oven for 15 minutes. Not too long, I like it crunchy. :)

Melt butter and add Tangerine juice and zest. Set aside.

Pan fry or grill fish over medium-high heat about 4-5 minutes on each side.
Serve Cod over Roasted Bok Choy and then drizzle melted tangerine butter over the fish and Bok Choy. Enjoy!

I forgot to add sesame seeds before. Delicious!

Other recipes to try:
Red Curry Tilapia with Vegetables     Shrimp Poboy Lettuce Wraps                 Grilled Halibut Tacos

Grilled Halibut Tacos

It is officially summer in my household. School's out and I'm so relieved. This school year was a tough one, no doubt and now I get to focus all my attention on the most important thing to me, my family. I get to plan our warm summer days with trips to the beach, play dates at the park, daily swimming and bike riding, baseball and tennis, picnics, more swimming, movies on the beach and just lounging around with nothing to do. I'm so excited and in addition to hanging out with my two favorite boys, I also get back into the kitchen to prepare some amazing food for my friends and family. Summer is awesome food-wise with tons of fresh summer fruit and veggies and lots and lots of grilling. To kick off the summer right, here are some easy grilled halibut tacos that you can throw together without heating up your kitchen. A super easy summer meal that's highlighted with fresh ingredients like the mini radishes right from my garden and this amazing homemade salsa courtesy of my dear friend Paul. Fire up the grill and give these delicious tacos a try. Enjoy!

Grilled Halibut Tacos
Serves 4

2 halibut fillets, marinated and grilled
cabbage, shredded
radishes, sliced
Homemade salsa, (Nana's Salsa)
cilantro
lime wedges
spicy sour cream (1/2 cup sour cream, 1/2 tsp cayenne, 1T taco mix)
8 corn tortillas

Prepare Nana's Salsa and all fruit and vegetables. 

Marinate your halibut fillets in your favorite marinade for 30 minutes. I admit...I cheated and didn't make my own marinade for these tacos. I did say these were easy, so easy equals ready-made marinade. :) I used McCormick Grill Mate's Baja Citrus Marinade. It's super delicious and perfect for these tacos but feel free to use your favorite marinade instead.

Most fish tacos come with a cream sauce but I like my tacos a little spicy. So instead, I spiced up some sour cream with cayenne and a small amount of taco mix. (easy, right?) Adjust to taste. 

Grill or pan fry your marinated halibut. Heat up your corn tortillas and assemble these delicious tacos. If you'd like more heat, try adding some Pickled Jalapenos and Radishes as well. Enjoy!

Other dishes to try:
Vegetable Ceviche
Rice Veracruz