Miso Marinated Black Cod Recipe
INGREDIENTS
1/4 cup sake
1/4 cup mirin
1/4 cup white miso paste
3 tablespoons granulated sugar
4 (6 to 8-ounce) black cod or sablefish fillets
Kosher salt
Cooking spray or 2 tablespoons vegetable or canola oil
INSTRUCTIONS
- 2-3 days beforehand, make your miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.
- Pat 4 (6 to 8-ounce) black cod fillets dry with paper towels. Place in a plastic zip top bag or container wide enough to hold the fish in a single snug layer. Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.
- Arrange a rack 6 to 8 inches from the broiler element, then heat the oven to broil. Cover a wire rack with aluminum foil, then fit onto a baking sheet. Coat the foil with cooking spray. Place the fish skin-side down (or smoother side down if skinless) in a single layer on the foil. Broil, checking every few minutes and rotating the baking sheet as needed, until the fish starts to flake, the top is dark golden brown and charred in spots, and it has reached an internal temperature of 165 degrees F, 8 to 12 minutes.
