Japanese 7 Spice Cod With Miso Butternut Squash And Bok Choy

Ingredients

• 1/4 cup white miso
• 2 tablespoons mirin
• 2 tablespoons oil
• 2 tablespoons sake
• 2 tablespoons sugar
• 1 tablespoon Japanese 7 Spice Blend (Shichimi Togarashi)
• 1 teaspoon reduced sodium soy sauce
• 6 cod loin fillets, 4 ounces each
• 1/4 cup (1/2 stick) butter
• 1 tablespoon white miso
• 1/4 teaspoon McCormick® Ginger, Ground
• 3 cups cubed peeled butternut squash
• 1 cup water
• 3 tablespoons Miso Butter
• 1/4 teaspoon McCormick Gourmet™ Orange Peel, Valencia
• 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
• 2 tablespoons Miso Butter
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
• 2 heads baby bok choy, quartered lengthwise
• 1 medium red bell pepper, thinly sliced

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