Lemony Miso Spaghetti with Black Cod Recipe | Alaska Gold Seafood

This recipe comes from our friend the Sardinfluencer Harrison Weinfield.

If there’s one thing I love almost as much as a delicious, summertime spaghetti, it’s when that dish is so easy it comes together in little more time than it takes to cook the pasta. The trick here is that aside from the parsley (which could honestly be hand-torn), the recipe requires no chopping of any kind which cuts the prep work down significantly. Lemon juice and white miso paste swirl together to do the bulk of the heavy lifting, and Calabrian chilis offer some colorful heat and depth to the pan seared black cod that is the true star of this deliciously easy weeknight dish.

Ingredients:

·         2 fillets Alaska Gold Seafood Black Cod (thawed)

·         ½ lb spaghetti

·         2 tbs extra virgin olive oil

·         2 tbs unsalted butter

·         2 tbs white miso paste

·         Juice of 1 ½ lemons

·         2 ½ tbs chopped flatleaf parsley

·         1 tbs chopped Calabrian chilis (condiment)

·         Flaky salt to taste

·         Finishing olive oil

1. Get a large pot of heavily salted water going and bring to a boil. Meanwhile, season the black cod fillets with kosher salt on both sides and finely ground black pepper on the flesh side. Slice the fish into one-inch squares.
2. Put a large skillet (large enough to accommodate the cooked pasta) on medium high, and once hot, add the 2 tbs EVOO. Once shimmering, place the piece of black cod in the oil flesh side down, and cook until golden brown, about 3 minutes. Flip and repear on the skin side, about another 2-3 minutes. Once cooked through, carefully remove from heat and place on a paper towel and light tent with foil to stay warm.

3. Add the spaghetti to the boiling water and cook to package directions for al dente. While it cooks, add the miso to the skillet along with the lemon juice. Stir with wooden spoon until well-dissolved and a uniform sauce begins to form. Once it reduces and can coat the back of a spoon, add in a ladle pasta water and stir, reducing again. If it thickens up before the pasta is done cooking, turn the pan to low.

4. Once the pasta is al dente, use tongs to add to the sauce and turn the heat to medium. Toss in the sauce until the pasta is coated and glossy. Turn the pan off and add the butter tossing until melted, followed by 2 ybs of the parsley, tossing until well-combined.

5. Using tongs, add twirled nests of spaghetti to your platter of choice. Place pieces of cooked cod in an and around the nests, then finish with small dollops of chopped Calabrian chilies, the rest of the parsley, a drizzle of fine olive oil and a dusting of flaky salt.

Serves 2 as a main dish and 4 as a starter.