Japanese 7 Spice Cod with Miso Butternut Squash

White miso, sake and McCormick Gourmet™ Japanese Seven Spice Seasoning create a classic marinade for flaky cod. Miso is also blended into creamy butter for a savory squash puree and stir-fried bok choy.

Ingredients

Procedure

For the Cod:

1. Mix miso, mirin, oil, sake, sugar, spice blend, and soy sauce in small bowl until well blended. Place fish in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.

For the miso butter:

1. Mix butter, miso, and ginger in small bowl until well blended. Set aside.

For the Squash:

1. Place butternut squash and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Drain well. Place butternut squash, 3 tablespoons miso butter, orange peel, and sea salt in food processor; cover and process until smooth. Can also mash with potato masher until smooth. Keep warm.

For the Cod:

1. Remove cod from marinade and place on broiler pan. Discard any remaining marinade. Broil 2" to 3" from heat for 12 minutes or until fish flakes easily with a fork. Do not turn fish.

For the Bok Choy:

1. "Melt 2 tablespoons miso butter with garlic powder and sea salt in large skillet on medium heat. Add bok choy and bell pepper; stir-fry 2 to 3 minutes or until tender-crisp. To serve, divide squash puree and stir-fried vegetables among each of 6 plates and top each with a cod fillet. Sprinkle with additional spice blend, if desired."