Cited by food writer Dan Meyer as a “great iconic dish”, this recipe is a riff on the signature dish of the famous Japanese chef, Matsuhisa Nobuyuki, known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients.

Serves: 6

Ingredients

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- or 7-ounce skinless Atlantic cod fillets about 1 1/2 inches thick
Vegetable oil, for grilling

Pickled ginger, for serving

Directions

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 or cast iron 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.

Source: https://www.foodandwine.com/recipes/black-cod-miso

*note: another name for Black Cod is Sablefish which has been over fished for many years, and as a fishery is in decline. If this matters to you, look for “Alaska Cod” or “Pacific Black Cod” that is certified sustainable by the Marine Stewardship Council, or use Atlantic Cod.

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