Miso-Glazed Black Cod
First made famous at NYC's Nobu restaurant, once you've experienced miso-marinated black cod, you will undoubtedly be back for more. Dead easy to prepare, only requiring 5 ingredients — an oily fish like Wild Alaskan Black Cod is the perfect vehicle for this umami-laden sauce.
- 4 (6 ounce) Wild Alaskan Black Cod Fillets
- 1/4 cup sake
- 1/4 cup mirin (rice cooking wine)
- 1/4 cup yellow or white miso paste
- 2 Tablespoons sugar
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.
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.
Preheat your broiler to high.
Line a baking sheet with foil and then oil it. Place the marinated fillets on the sheet, skin side up.
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.
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.
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.