Miso-Glazed Black Cod

Method

Directions

1. 1
   Combine the sake and mirin in a small saucepan and boil over high heat until it’s reduced by 1/3. Once reduced, turn the heat to low and whisk in the miso and sugar. Whisk until the sugar has dissolved. Remove from heat and let cool.
2. 2
   Pat the Black Cod fillets dry and then place them in a glass (nonreactive) casserole and pour over the cooled marinade. Place in your fridge, covered, for at least 4 hours and up to 2 days.
3. 3
   Preheat your broiler to high.
4. 4
   Line a baking sheet with foil and then oil it. Place the marinated fillets on the sheet, skin side up.
5. 5
   Broil for about 2-3 minutes to get the skin nice and crispy, then carefully flip and broil for a few more minutes, flesh side up.
6. 6
   Once the fish turns opaque and is starting to flake, and the marinade has caramelized (browning with a little blackening on top), pull the fish out of the oven.
7. 7
   You can also check the temperature with an instant-read thermometer to be extra sure — the USDA suggests 145 degrees. If not done, turn the oven to 400 degrees and give it a few more minutes.