Random Single Gal Recipe: Miso ‘N’ Mustard Marinated Fish With Sauteed Kale
Hi Frisky readers! Fun fact about me—I love to make and eat food! I’m definitely not a chef, but I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes, I like to introduce you to an easy recipe I’m currently loving.
Maybe it’s a New Year, New You thing, but I’ve been trying to eat a litttttle healthier and have been trying to work in some new veggies into my diet. With that in mind, I bought some kale recently and fell in love! Additionally, I’ve been wanting to try cooking with miso, a Japanese ingredient that adds instant punch to basically ANY marinade. After the jump, a super delicious, healthy, and easy dinner featuring all of the above.
Miso ‘N’ Mustard Marinated Fish
Serves one single gal.
- 1 piece of fish — I like salmon and cod for this recipe, although cod stunk up my apartment. (The picture above is when I made it with cod.)
- 1 tbsp. miso paste
- 1/2 tsp. honey
- 1/2 tbsp. dijon mustard
- 1/2 tsp. soy sauce
- freshly ground pepper
- 1/2 tbsp. olive oil
- Heat oven to 420 degrees.
- In a bowl, combine all of the ingredients for the marinade and whisk together so it’s kind of a loose-ish paste. (You can add a little more oil if it’s too thick.) Add your fish, turn and coat, and marinate for 30 minutes to an hour.
- Bake in the oven for, oh, 12-15 minutes, depending on how “done” you like your fish (also depends on what kind of fish you’re using, so consult for internal temperatures/timing online).
- Plate and serve with kale (recipe below).
- Rub belly, burp, and reward yourself for cooking and eating such a healthy meal with a bottle of good red wine!
Serves one single gal.
- 1/2 bunch of any kind of kale, chopped roughly
- 1 clove garlic, thinly sliced
- pinch of red pepper flakes
- 1 tbsp. olive oil
- 1/4 cup chicken or vegetable stock
- 1 tsp. rice wine vinegar (optional)
- salt and pepper to taste
- Add oil to a deep saute pan (which has a cover) over medium-high heat. Add sliced garlic and let cook until soft, about a minute or two, but make sure it doesn’t brown or burn. Add red pepper flakes.
- Pour in stock and let it come to a boil. Add the kale and stir so that it’s, like, all wet-ish. Cover and let simmer/steam for 5-7 minutes.
- Uncover, stir, and let cook until the liquid is almost all evaporated. Season with salt and pepper and, optionally, rice wine vinegar. Serve with fish (recipe above)!