- 180 g white miso (fermented soybean paste)
- 125 ml sake
- 3 tablespoons sugar
- 6 (170 g) cod fillets
- 3 Florida grapefruits
- 125 ml balsamic vinegar
- 125 ml extra virgin olive oil
- 2 (~285 g) packages spinach leaves, stemmed
Using broiler, transfer cod fillets to baking tray.Sprinkle with pepper.Broil cod 15 centimetres from heat source until tops brown and cod is opaque in centre, about 5 minutes per side.
Whisk miso, sake and 2 tablespoons sugar in 33x23x5-centimetre glass baking dish.Add cod fillets; turn to coat.Cover and refrigerate for 4 hours.
Using small sharp knife, cut all peel and white pith from grapefruits.Cut between membranes to release segments.Chill grapefruit segments.
Meanwhile, whisk vinegar, oil and remaining 1 tablespoon sugar in medium saucepan to blend.Bring dressing to simmer.Place spinach in large bowl.Toss with enough dressing to coat.Season with salt and pepper.Mound spinach on plates.Top each with cod fillet.Arrange grapefruit around spinach.