Miso-Glazed Kingklip with Sautéed Vegetables

Happy Friday! It has been MONTHS since I've posted, and I apologize. Since my last post, we have moved from Arlington, VA down to St. Petersburg, FL and life has just been a bit crazy! However, we're very happy to be here -- and are now prepping for our first potential hurricane! The refrigerator is stocked, so there will be a lot of cooking over the next couple of days. Hopefully there will be some more posts coming your way! For now, I wanted to share what I made last night for dinner. I was able to find fresh kingklip at Publix - which I'll be honest - I hadn't heard of before. It's very similar to grouper in terms of texture and taste. The cuts I got were very thick, so took quite a bit longer to cook. I'd try looking for thinner cuts next time. The vegetables ended up very full of flavor and just as tasty as the fish. This recipe could be used with cod, grouper, mahi, etc. Please enjoy!

Ingredients:

1 lb fresh fish (kingklip in my case, cut into filets)

3 tb coconut aminos, divided

1 tb rice vinegar

1 tsp raw honey (I used agave)

1 tsp sesame oil, divided

2 tsp orange zest + 2 tb fresh orange juice

1 tsp arrowroot flour

1/2 tsp red pepper flakes, to taste (optional)

2 tsp black sesame seeds, for garnish (optional) - I didn't have these on hand

~1 cup sliced carrots

~1 cup snow peas, cut in half (my preference is to cut them)

~3/4 cup broccoli

Directions:

In a medium bowl, whisk 2 tbsp coconut aminos, miso, vinegar, honey and ½ tsp oil until smooth. Add fish to bowl and spoon marinade on top to coat both sides. Cover and refrigerate for 30 minutes.

Heat oven to broil on high. Place a rack over a sheet pan and place fish on rack. Broil for 4 minutes. Turn oven to 350°F and bake for an additional 8 minutes, until fish flakes easily with a fork. NOTE: This may take longer if the fish is a thicker cut.

Meanwhile, in a large nonstick skillet on medium-high, heat remaining ½ tsp oil. Add carrots, snow peas, and broccoli, and cover and cook 3 to 4 minutes. Whisk together orange zest and juice, remaining 1 tbsp coconut aminos, arrowroot and pepper flakes. Add to skillet with vegetables and stir to coat; cook for an additional 3-4 minutes, until sauce thickens and vegetables are tender. Sprinkle vegetables with seeds. Serve with fish.