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.