Mellow Miso Cod

“Listen,” I said one day to Chef Jeannette, “what are we going to do for people who say they just don’t like fish and can’t eat it? After all, there’s no substitute for the high-quality protein found in fish, which contains amino acids and omega-3 fats that your brain absolutely craves. So here’s the challenge: How do we make fish appealing for people who hate fish?”

This recipe was her answer. Sweet miso is a wonderful treatment for fish, absolutely perfect for mellowing the fishiness of cod. And if you use real, traditionally fermented miso, you’ll also get a nice dose of probiotics. You probably already know how helpful probiotics can be for the immune system, but what you might not know is that they can also benefit brain function.

Recent research shows that the influence of probiotics on the body is even more far reaching. Preliminary research indicating the interrelationship between the nervous systems of the “gut” and the brain could mean cognitive benefits when probiotics are consumed. “The brain is not beyond the reach of probiotics,” said Jia Zhao, PhD.

And, hey, this miso sauce is so delicious, it just might turn you into a fish lover. And if you’re already a fish lover, get ready to love it even more. -Dr. Jonny

Notes from … Chef Jeannette

Mirin is a Japanese sweet wine condiment that you can find at Asian markets or natural food stores. The longer you marinate the fish (e.g., up to overnight), the richer and sweeter the flavor will be. Instead of grilling, you can also broil this fish in your oven for about the same length of time. Just watch it closely so it doesn’t char.