Ian's Famous Miso-Marinated Black Cod

Recipe provided by:

Edible Monterey Bay / Ian Cole of Ocean2Table

Ocean2Table is a CSF offering weekly deliveries of fresh, local seafood, produce and meat.

Read the full article at EdibleMontereyBay.com

Prep Time: 20 minutes (plus marination time)
Serves: 3-4 people

Ingredients

¼ cup red or white miso paste
¼ cup sake
2 tablespoons mirin
2 teaspoons soy sauce
1 tablespoon vegetable oil
1/8 cup sugar
4 black cod (sablefish) fillets, 5 to 6 ounces each

Preparation

Whisk together miso, sake, mirin, soy sauce, oil and sugar. Rub mixture over every surface of black cod fillets. Transfer to a plastic zipper-lock bag or sealable container. Proceed immediately to the next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod fillets skin side down on the pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

Alternatively, cook on medium-high heat in a nonstick pan.

When fish is cooked, carefully remove pin bones with a pair of tweezers or delicately with fingertips (there should be no resistance if cooked through), and serve immediately.