The butter idea is a good one.
I might also skip broiling in lieu of cooking en papillote with saikyo miso butter @ChristinaM — mix some of the saikyo miso with soft butter, coat the cod, and wrap up — the butter will help add missing moisture, and more saikyo miso in the packet should help the flavor.
Soba soup! with fish balls/cubes, spinach, nori, oyster mushrooms, tofu.
Slaw! with radish, carrot, cabbage, celery.
That looks delicious!
https://www.rickbayless.com/recipe/toni-sobels-spicy-fish-in-a-packet/
We did Taco Tuesday! The fish was baked in parchment and foil packets with a spicy chipotle lime mayo that went together really quickly (and cleaned up ever more quickly). This is a great week night recipe!
Taco soup (RecipeTin Eats) with sour cream and baby cilantro with Tostitos with melted cheese - which clearly I should have taken out of the oven before faffing around with cilantro!! Tasty anyway.
Very tasty for such an inexpensive piece of ribeye. Still not sold on the whole reverse sear thing, takes too long when you’re hungry 
I love reverse sear for ribeye, but only when I have a 2" thick monster. Otherwise you’re right, it takes too long when you could just do the whole thing in a hot skillet and be eating in 20 mins or less!
Last dinner in paradise was burger night: house-ground chuck, cheddar & American cheese, red onion, lettuce, mayo shmear on a sesame bun. Aldi pickle spears on the side that are strikingly similar to Grillo’s (good to know 
). Chips for thems that wanted them on the side.
En route to the airport hotel, and already missing our friends 
Pasta Alla Gricia (cheesy pasta with bacon and kale), recipe courtesy of the Washington Post. Served with lemon and red pepper flakes on the side. I like mine with kalamata olives.
Pork noodle soup. Pork tenderloin, marinated in hoisin, gochujang, chile oil, seared and roasted. Sauteed onions, garlic, mushrooms, bok choy then added miso broth. Served over lo mein noodles with the pork, sbe, green onions, cilantro, black sesame seeds. A side of pickled daikon, carrot and red onion.
Dang, that looks and sounds sooo good 
BF made me another salad with my gochujang dressing, and for himself he took some the corned beef my sister made and made himself this monster with scrambled egg and a squishy supermarket croissant he toasted.
i agree with this too - and I don’t like very sweet sauces/marinades, but the saltiness of the miso really offsets the sugar. I was going to have the BF do the “real” deal for me this week - a three day marinade, but our local fishmonger wouldn’t sell him just one small piece of black cod, so maybe i’ll make it for my sister and I again soon but try marinating for 3 days.
Pretty happy with this largely freestyled dinner. Saucy chicken drum braise over grits with shredded zucchini saute on the side.
Looks so satisfying! Now I know what I’m going to do with the bunch of kale sitting in the fridge.
I bought 2 lbs last time I found black cod at a reasonable price and it looked decent, marinated everything for 2-3 days and froze it. I figure defrosting will finish the cure.
It survived the freeze 
— will test out a piece this week.
Lamb ragu with pappardelle - ground lamb with leeks, micro arugula, parsley, mint, rosemary, chives, garlic, anchovies, tomato paste, lemon zest and juice, white wine and chicken broth. Topped with some pecorino.
Served with a green bean salad with a vinaigrette made from shallots, chives, capers, mustard, olive oil and white wine vinegar.
Ya, I thought I could get in under the wire, it was 1 1/2 " thick. 250 deg oven for 30+, + the searing at the end was just too much. Live and learn. 
Does yours come with the pin bones completely removed? The ones I’ve been getting doesn’t and they have been a real pain. I’ve ended up just cutting the line of them out. 
