Black Cod with Miso

We really like black cod (aka butterfish) and it’s healthy for you so we try to have it fairly regularly. We also have this really easy recipe so  when you come home from work you can quickly make it.

The only thing is you need to remember to make the marinade the night before and plop the fish in it overnight. But even that’s pretty easy to do.

One thing I always forget to do is to scrape off the marinade right before putting on the grill pan. If you don’t you’ll burn the fish. It’s still really moist but the outside may not look that appealing. As you can see I kind of forgot my own advice!

Adapted from Nobu’s recipe.

6 Tablespoons white miso (fermented soybean paste)
1/3 cup sugar
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup sake *if none, replace with mirin
12 oz black cod

Pour 1/2C mirin* into a sauce pan and bring to a boil. Add miso and whisk until smooth. Add sugar and whisk until dissolved. Remove from stove top and cool.

Add black cod to dish and pour over marinade. Or alternately use ziplock bag which I found easier. Marinate overnight. Redistributing marinade and turn over at least once.

Preheat oven to 400F. Heat grill pan over medium-high and add fish skin side down. Cook for 2 minutes.

Flip the fish over and put entire pan into oven. Roast for 10 minutes, until flaky.

I made a quick stir fry of bok choy with oyster sauce and ginger and some ho fun in homemade chicken soup to go along with the fish.

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