Gochujang-Glazed Black Cod Recipe

Ingredients:

• 1/4 cup Metropolitan Market Maple Syrup
• 3 Tbsp gochujang
• 3 Tbsp lime juice
• 2 Tbsp tamari or soy sauce
• 1 Tbsp white or yellow miso
• 1 Tbsp rice wine vinegar
• 1 Tbsp sesame oil
• 2 lb black cod, cut into 6 pieces
• Coarse salt, for topping

Directions:

1. In a small bowl, whisk together maple syrup, gochujang, lime juice, tamari, miso, vinegar, and sesame oil.
2. Place fish in a single layer on a parchment-lined rimmed baking sheet. Spoon about a tablespoon of the gochujang mixture onto each piece of fish. Marinate at room temperature for 30 minutes (or chill for up to 1 hour).
3. While fish marinates, place remaining gochujang mixture in a small saucepan. Bring to a simmer and cook for 1-2 minutes, until it reduces and thickens slightly. Remove from heat. Set aside half to use as a sauce after cooking.
4. Preheat broiler. Spoon remaining half of the sauce on fish. Broil for 8 to 10 minutes, until fish is opaque and flakes; watch closely so fish does not burn.
5. Place fish on serving plates. Top each with a small pinch of coarse salt and drizzle with more sauce, if desired. Serve with Sesame Kimchee Slaw.