Achiote & Miso Marinated Cod with Pickled Ginger Slaw

The inspiration for this dish draws from the fusion of flavors that the Californian topography and culture embody. Achiote, with its earthy and slightly peppery notes, serves as a reminder of the warmth and vibrancy of Southern California. Miso, a traditional Japanese ingredient, pays homage to the rich Asian heritage that has melded seamlessly with Californian culture. And then, there's cod, a beloved catch from our very own Pacific waters. When married with a zesty pickled ginger slaw, you're presented with a plate that encapsulates the essence of the Golden State.

Ingredients:

For the Cod:

• 4 cod fillets (around 6 oz each)

• 2 tbsp achiote paste

• 2 tbsp white miso paste

• 2 cloves garlic, minced

• 1 tbsp honey

• 2 tbsp olive oil

• Zest and juice of 1 lemon

For the Pickled Ginger Slaw:

• 4 cups thinly sliced mixed cabbages (red, Napa, and green)

• 1/4 cup pickled ginger, julienned

• 1/2 red bell pepper, thinly sliced

• 2 green onions, finely sliced

• 3 tbsp rice vinegar

• 2 tbsp sesame oil

• 1 tsp honey

• 1 tbsp toasted sesame seeds

• Salt and pepper to taste

Step-by-Step Directions

1. Cod Marinade: In a medium bowl, whisk together achiote paste, miso paste, minced garlic, honey, olive oil, lemon zest, and juice. Coat the cod fillets with the marinade and refrigerate for a minimum of 2 hours.

2. Prepare the Slaw: In a large mixing bowl, combine the cabbages, pickled ginger, red bell pepper, and green onions. In a separate small bowl, whisk together rice vinegar, sesame oil, and honey. Pour the dressing over the cabbage mixture, season with salt and pepper, and toss to coat. Sprinkle the toasted sesame seeds on top.

3. Cook the Cod: Preheat your oven to 400°F (200°C). Remove the cod from the fridge and allow it to come to room temperature. In a large oven-safe skillet over medium-high heat, add a splash of olive oil. Place the marinated cod fillets skin-side down and sear for about 2 minutes. Transfer the skillet to the oven and roast for 10-12 minutes or until the cod is opaque and flakes easily.

4. Serve: Plate the cod fillets and generously top with the pickled ginger slaw. Enjoy!