Fillet the cod or buy a filet of black cod and marinade in:
1/4 cup miso
1/4 cup mirin
1 tablespoon finely minced fresh ginger
1 tablespoon grape seed oil
Refrigerate for several hours. The small black cod I had was approximately 1 1/4 pounds once filleted.
Grill the cod until it is easy to flake. It's easiest to grill it skin side down only and with this recipe, you do not need the skin, so it can, in essence, be used as a pan on which to grill the cod. Once the cod is cool enough to handle, flake it into large pieces, making sure to remove any bones.
For the avocados:
2 medium sized avocados, not quite fully ripe
fresh lemon juice
salt and pepper to taste
Cut each avocado in half and remove the pit. Remove the avocado from its skin in one solid half using a large spoon. Cut the avocado into thick wedges, about 3 wedges per half. Drizzle with lemon juice to help keep it from growing.
When ready to grill, drizzle with olive oil and sprinkle generously with salt and grind pepper to taste. Grill for 30 seconds to 1 minute per side. You want it on just enough to sear, but not too much to turn it to mush.
For the vinaigrette:
1 tablespoon olive oil
juice of half lime, about 1 tbsp
1 teaspoon sugar
sea salt and freshly ground pepper to taste
Combine olive oil, lime juice, sugar and pinch of salt and freshly ground pepper.
You will also need:
1 cup chopped tomatoes, I used yellow cherry tomatoes, halved
1 tablespoon chopped cilantro
1 scallion, thinly sliced
To assemble, lay the avocado wedges on the bottom of a medium platter. Spread the cod around and top with the tomatoes, cilantro and scallions. Drizzle with the vinaigrette. So clean and fresh tasting.