Preheat broiler to high. Set oven rack to highest position.
In a small bowl, whisk together tamari, ½ teaspoon rice vinegar, 4 teaspoons agave nectar, and ½ teaspoon sesame oil.
In a second small bowl, whisk together remaining 3 tablespoons rice vinegar, ½ teaspoon agave nectar, and ½ teaspoon sesame oil. Add salt to taste. Add cucumber and radishes and toss; refrigerate.
Pat fish dry and place on a baking sheet lined with aluminum foil (this makes for easy clean-up because excess glaze will burn). Remove 1 tablespoon tamari mixture and set aside to brush on fish when done. Brush fillets with half of the remaining tamari mixture. Broil for 3–5 minutes, until fish starts to look flaky. Brush with remaining mixture. Rotate pan and broil another 3–6 minutes, until fish flakes and a sharp knife inserted into thickest section of fish enters without resistance. If fish gets too dark during cooking, lower oven rack or cover loosely with aluminum foil.
Remove fish to a serving platter and brush with reserved 1 tablespoon tamari mixture. Give cucumber salad a good stir, then arrange it next to fish, leaving excess dressing behind. Garnish with sesame seeds, if desired.
Tamari-Glazed Cod with Cucumber-Radish Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 11g4%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.