Chef Jacquelyn Nabong is ideally suited to lead the kitchen staff at Tommy Bahama’s Island Grille; her cooking style and background is rooted in island and Asian-fusion cuisine. Growing up in a large family meant there were always big gatherings and parties, and lots of food. And Nabong discovered her love for cooking at an early age. After graduating from culinary school, she went to work in the kitchen at Roy’s Waikoloa Bar and Grille on Hawaii’s Big Island. She started as a line cook, and by the time she left the islands, she was working as a sous chef for Roy’s. She opened two restaurants for the chain in Las Vegas. She took over as executive chef for Tommy Bahama’s in Corona del Mar a little more than a year ago, bringing her extensive knowledge of Asian-fusion cuisine and island style to Orange County’s dining community. And here, she shares the Island Grille’s popular black cod recipe.


MISO GLAZED BLACK COD WITH SESAME BELL PEPPER VINAIGRETTE

Ingredients
4         black cod filets, skinned, each weighing 6 to 8 oz.
1         lb. red miso paste
3/4      cup white sugar
1/2      cup Mirin
4         oz. daikon, chopped
2         oz. red bell pepper, roasted
2 1/2    oz. white onion, chopped
1/2      oz. ginger, chopped
1/2      oz. garlic, minced
1/2      cup water
3/4      cup sesame oil
1/2      cup rice wine vinegar
2         tbs. cilantro, chopped
1         tbs. white sugar
Four bundles of baby bok choy
Steamed rice
Pickled vegetables (for garnish)

Preparation
To prepare the miso marinade, combine the red miso paste, sugar and Mirin in a saucepan and simmer, stirring frequently, until the sugar is dissolved. Remove from heat and allow to cool completely. Pour the mixture over the code filets, cover and place in a refrigerator. Allow the cod to marinate for 24 hours.
   
For the vinaigrette, combine the daikon, red pepper, onion, ginger, garlic and the 1/2 cup of water. Blend until the mixture is smooth, and set aside.
   
Heat the sesame oil until it begins to smoke. Ladle the hot oil, 1 ounce at a time, over the daikon and red bell pepper mixture. You should use all of the sesame oil. (This procedure is important, because it takes the bite out of the garlic, ginger and daikon.)
   
Whisk in the remaining three ingredients.
   
Sear the miso marinated black cod in a hot pan. Blanch the baby bok choy, and season it with a pinch of salt.
   
Divide the rice among four plates, place a cod filet on top of each mound and serve the bok choy on the side. Ladle the vinaigrette over the cod and rice. Garnish with the pickled vegetables.

Makes 4 servings