Miso-Glazed Black Cod in Coconut Broth

1/2 cup yellow or white miso (soybean paste)
2 tbsp mirin (sweet rice wine) (can be made by mixing sake + sugar in a 3:1 ratio)
1 tbsp sugar
1 tbsp fresh lime juice
6 (6-ounce) black cod or "Bottom fish" skinned


Coconut Broth
2 tbsp canola oil
1 tsp freshly grated lime zest
1/4 C thinly sliced green onions
2 tbsp minced shallots
1/2 tsp dried crushed red pepper
1 (15.5 oz) can coconut milk
3 tbsp fresh lime juice
1 tbsp yellow or white miso (soybean paste)
1/2 tsp kosher salt
2 tbsp chopped fresh cilantro

Combine 1/2 C miso, 2 tbsp mirin, 1 tbsp sugar and 1 tbsp fresh lime juice in a large glass baking dish. Add fish, spooning glaze over all sides. Cover and refrigerate 2-4 hours.
Place fillets on a foil-lined baking dish, and broil, about 6 to 8 inches from heat, 8 to 10 minutes or until fillets are golden brown and center of fish is opaque.
Spoon warm Coconut Broth into shallow bowls, and place fillet in center. Garnish with fresh parsley sprigs, if desired. Serve immediately.

Coconut Broth:
Heat oil in a small saucepan over medium heat. Add 1 tsp lime zest, green onions, shallots, and crushed red pepper, and mix well. Cook 2 to 3 minutes or until shallots are translucent, stirring frequently to prevent browning. Reduce heat to low.
Stir in coconut milk, 3 tbsp lime juice, 1 tbsp miso, 1/2 tsp kosher salt. Simmer 3 to 5 minutes. Add cilantro just before serving.

Serving Size: makes 6 servings