INGREDIENTS

Main:

• 3 tbsp Mirin

• 3 tbsp Sake

• 1/2 cup white Miso paste

• 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 6-48 hours. 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.