MISO BLACK COD

INGREDIENTS

Main:
  • 3 tbsp Mirin
  • 3 tbsp Sake
  • 1/2 cup white Miso paste (from Fujiya market)
  • 1/3 cup sugar
  • 2- 6 ounce pieces of Mitch’s Catch Black Cod (we like the skin but you can use skinless)

HOW TO

Marinade:
  1. In a small saucepan, bring Mirin and Sake to a boil.
  2. Add the miso and whisk until dissolved.
  3. Add the sugar and keep whisking until sugar is dissolved.
  4. Take off the heat to cool.
  5. Transfer to a glass baking dish, add black cod and turn to coat all sides.
  6. Refrigerate for 2-4 days. The longer, the better.
Cook:
  1. Preheat oven to 400 degrees.
  2. Scrape the marinade off of the fish.
  3. Heat an oiled oven proof grill pan over medium-high heat.
  4. Add the fish, (skin side up if skin on) and cook over high heat until browned, about 2 minutes.
  5. Flip the fish so skin side is down and finish cooking in pre-heated oven for 10 minutes.
  6. Enjoy!
Prepared and shot by the talented Paige Manzie.