Nobu's Black Cod with Miso

Shared by Dawn, adapted from Nobu: The Cookbook...

Ingredients:

• 3 tablespoons mirin
• 3 tablespoons sake
• 1/2 cup white miso paste
• 1/3 cup sugar
• Six skinless black cod fillets (6-7 oz each); about 1 and 1/2 inches thick
• Vegetable oil
• Pickled ginger for serving

Directions:
In small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add sugar and cook over moderate heat, whisking until just dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish, turning to coat. Cover and refrigerate overnight.

Preheat oven to 400. Heat a grill pan on high and oil it. Scape the marinade off the fish. Add fish to grill pan, cooking until brown, about 2 minutes. Flip the fish onto heavy rimmed baking sheet and roast for 10 minutes until flaky. Transfer to plates and serve with pickled ginger.

Dawn's Notes on Recipe:
We had this at Nobu and it reminded me of the Salmon appetizer I had from a texture perspective.  I absolutely love this when my fishmonger gets black cod as it’s not that common to source.  I have also made this with swordfish.  Both melt in your mouth.  It’s a bold flavor so you can adjust and dilute with plum wine, sake or more mirin.  I half the sugar or leave out.  Simple, easy, marinate for min 4 hours.  We decided to only do the black cod in smaller portions – Robert and I found the fish to be so super rich and buttery that it’s a lot for ½ lb each as a main course.  Definitely a wow-crowd pleaser and easy to do for company. Drizzle remaining marinade or pipe into dots on the plate