GRILLED BLACK COD
WITH HONEY MISO
I had this at a famous Japanese res-
taurant and came up with my own
easy version.

6 black cod fillets (about 21/2
lbs.),11/2 inches thick
freshly ground black pepper
2 Tbsp. sesame seeds
1 cup minced scallions, white
and green parts
Marinade:
1 /4 cup mirin
1 /4 cup sake
1 /2 cup white miso paste
1 /2 cup honey
Combine marinade ingredients in
a small saucepan over medium heat.
Whisk well, and cook until the mix-
ture is uniform. Allow to cool.
Arrange the fish skin side up in a
glass baking dish. Pour the marinade
over, cover with plastic wrap and chill
for 8 hours or more (up to 24 hours).
Preheat the oven to 450 degrees.
Spray a baking sheet with nonstick
cooking spray. Arrange the fish (skin
side down) on the baking sheet, and
cook for 12 minutes (do not over-
cook). Serve sprinkled with the pep-
per, sesame seeds and scallions.
Makes 6 servings.

ROASTED PEARS
WITH APRICOT GLAZE

6 large ripe pears, Impeded
and halved lengthwise
2 Tbsp. fresh lemon juice
3 Tbsp. sugar
1 tsp. ground cinnamon
3 Tbsp. butter
1 cup apricot preserves, melted
fresh whipped cream or good
quality vanilla ice cream or
gelato
Use a melon bailer to scoop
out the seeds of the pear halves.
Arrange the pears in a large bak-
ing dish, cut-side up. Drizzle with
lemon juice. Sprinkle with the
sugar and cinnamon. Dot each pear
cavity with some butter.
Roast the pears for 30 minutes.
May be made several hours in
advance.
Serve warm (heat for about 15
minutes at 300 degrees). Heat the
apricot preserves (on the stove or
in a microwave oven), and drizzle
the preserves, along with any pan
juices, over the pears. Top with
whipped cream, ice cream or
gelato.
Makes 6 servings.

All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

Out & About from page 39

of the week's news. Questions are
served up in all forms, like the seg-
ment "Not My Job," in which famous
people are quizzed about subjects
about which they know nothing (for-
mer President Clinton nevertheless
earned a perfect score with questions
about the My Little Pony TV series). A
live performance of Wait, Wait comes
to Detroit's Fox Theatre 7:30 p.m.
Thursday, Jan. 19. It will be taped and
nationally broadcast 10 a.m. Saturday,
Jan. 21, on WDET-101.9 FM and 11
a.m. on the same day on Michigan
Public Radio-91.7 FM. Tickets range
from $38-$68. (800) 745-3000;
olympiaentertainment.com .
See the Ann Arbor debut and
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at 8 p.m. Thursday, 8 and 10:30 p.m.
Friday and Saturday, Jan. 19-21, at
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$10-$13 in advance; $12-$15 at the
door. (734) 996-9080; aacomedy.com .

50 dancers, 3 p.m. Saturday, Jan. 14,
at Macomb Center for the Performing
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(586) 286-2222; macombcenter.com .

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noon-9:30 p.m. Friday, 10 a.m.-9 p.m.
Saturday and 10 a.m.-5 p.m. Sunday,
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Artspace II hosts Modern Masters of
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Katz, Frank Stella and more, through
Jan. 31. 303 E. Maple, Birmingham.
(248) 258-1540; artspace2.com .
Oakland University Art Gallery
presents the work of 14 artists in
Idealizing the Imaginary: Invention
and Illusion in Contemporary
Painting, running Jan. 14-April 1.
Opening reception: 5-8 p.m. Saturday,
Jan. 14. 208 Wilson Hall, on the cam-
pus of Oakland University, Rochester.
(248) 370-3005; ouartgallery.org .

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January 12 .2012

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43