3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
MAKE AHEAD The marinade can be refrigerated for up to 1 week.
Preparation:
Chef’s Way: Marinate the black cod in a great deal of the sake-miso marinade for 2 to 3 days.
Easy Way: Marinate the black cod overnight in just enough sake-miso to coat it.
Servings: 6
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Although at some point, I will post my own creations, as far as recipes are concerned, this is a favorite that I obtained from the Food&Wine Website. Cod is such a wonderful fish, and this is my favorite way to prepare it. Enjoy!
