Lingcod With Miso Butter

Lingcod With Miso Butter

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Lingcod With Miso Butter



  1. In a small bowl, stir together butter, miso paste, garlic scapes, ginger, and a hearty pinch of black pepper. Set aside.
  2. Heat olive oil in a large skillet over medium high heat. Cook fish skin side up until golden, about 3-4 minutes. Flip and add about 2 Tbsp of the miso butter to the pan. Baste fish with butter while the second side cooks for another 3-4 minutes. Fish should flake easily with a fork.
  3. Remove from heat and drain on paper towels. Serve hot with rice or pasta and lemon wedges. Refrigerate remaining miso butter.

Makes about 4 servings

This recipe makes enough miso butter for leftovers. Try it spread on toast, mashed or roasted potatoes, salmon, steak, pasta, or stir fried veggies.  

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