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Miso Marinated Black Cod

By Chef John Ash

Miso is best known in America as the base for Miso soup, but it also makes a delicious marinade. The following recipe can be used with fish, chicken or pork. Crisp Founders Reserve  Chardonnay is a great counterpoint to this flavorful dish.

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    Serves 6

    Total Time 6 hours 15 minutes

    Prep Time 6 hours

    Difficulty Level Medium


    3 tbsp mirin*

    3 tbsp sake wine*

    1/2 c white shiro miso*

    1/3 c sugar

    6 oz skinless sablefish fillets (6 total, each cut 1-inch thick)

    3 tbsp canola or other vegetable oil with a high smoke point

    Garnishes: Seaweed Salad or sweet pickled sushi ginger, daikon sprouts and toasted sesame seeds, if desired.

    *Available in Asian markets and some supermarkets.


    1. 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.

    2. Add fillets, turn to coat well, cover with plastic and refrigerate for at least 6 hours or overnight.

    3. 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.

    4. Scrape the excess marinade off the fish and cook until lightly browned on one side, about 2 minutes.

    5. Turn fish and place in oven until cooked through and flaky, about 6 minutes.

    6. Serve on warm plates topped with garnishes

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