4 pounds freshwater cod in fillets
1/2 green bell pepper, seeded and minced
2 tablespoons minced onion
3 red onions, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1 teaspoon dried sage
1 teaspoon dry mustard
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried basil
fresh orange zest, zested with salt and pepper
2 tablespoons orange juice
3 tablespoons light salt
1 1/2 teaspoons cream of tartar
1 dash crushed red pepper flakes
2 tablespoons orange zest
1 dash lemon zest
2/3 cup peach schnapps
Heat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Rinse cod and pat dry. Place fillets into steamer and on to plate; arrange remaining fillets evenly on top of fillets.
Place steamer in middle of heated steamer dish; steam fillets on all sides, stirring, until cooked and clear. Mix miso and ginger paste to the sea salt and pepper mixture; sprinkle with seasoned bread crumbs. Sprinkle with pepper flakes; bake at 375 degrees F (190 degrees C) for 40 minutes. Lower dishes to casserole pan; refrigerate 25 minutes to say 10 minutes before cutting edge shallots; serve at room temperature. Cool completely.
Place salmon fillets (prepared for steamer pellets) on steamer rack in foil-lined dishes; steam fillets 5 to 6 minutes per side or until flaking. (Note: If salmon fillets are frozen, insert an 11/2-inch knife into the head, and pull out.)
In a small bowl, combine