Miso Marinated Black Cod
By Chef John Ash
Black Cod (also known as Sablefish or Butterfish) is a sustainably caught fish, much of which comes from the Pacific coast from Northern California up to Alaska. Miso is the traditional Japanese fermented paste, often made with soybeans, but also with rice and/or barley. It makes a wonderful marinade and the following recipe can be used on all kinds of fish, chicken or pork. Serve with steamed rice.
Difficulty Level Medium
3 tbs Mirin
3 tbs Sake Wine
1/2 C White Shiro miso
1/3 C Sugar
6 Skinless, 6-oz Black Cod fillets
3 tbs canola or other vegetable oil with high smoke point
Garnish Seaweed Salad or sweet pickled sushi ginger, daikon sprouts and toasted sesame seeds, if desired
Add mirin, sake and sugar to a small saucepan and bring to a simmer. Stir until sugar is melted. Whisk in miso until smooth. Transfer to a bowl and cool. Add fillets, turn to coat well, cover with plastic and refrigerate for at least 6 hours or overnight.
Preheat oven to 400 degrees. Add oil to an oven proof sauté pan large enough to hold the fish in one layer. Heat the oil over moderately high heat. Scrape the excess marinade off the fish and cook until lightly browned on one side, about 2 minutes. Turn fish and place in oven until cooked through and flaky, about 6 minutes. Serve on warm plates topped with garnishes.