In a small saucepan, bring the mirin and sake
to a boil. Whisk in the miso until dissolved.
Add the sugar and cook over moderate heat,
whisking, just until dissolved. Transfer the
marinade to a large baking dish and let cool.
Add the fish and turn to coat. Cover and
refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and
oil it. Scrape the marinade off the fish. Add
the fish and cook over high heat until browned,
about 2 minutes. Flip the fish onto a heavy
rimmed baking sheet and roast for 10 minutes,
until flaky. Transfer to plates and serve with
pickled ginger.
Originally Submitted
12/14/2014
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