INGREDIENTS:
ÂĽ cup sake
ÂĽ cup mirin
4 TBLSP white miso paste(can substitute kasu paste from Japanese grocery stores)
3 TBLSP sugar
4 Black Cod Fillets
PREP:
2-3 days beforehand make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 10 minutes to evaporate the alcohol. Turn the heat to low. Add the miso (or Kasu paste) and whisk to blend. Remove from heat and cool to room temperature
Dry black cod fillets with a paper towel. Slather fish with the miso marinade and place in a non reactive dish. Cover tightly and let marinate in the refrigerator for 2-3 days
COOKING:
Lightly wipe off excess marinade. Preheat oven to 400 degrees. Heat an oven proof skillet over high heat on the stove top. Add enough olive oil to film the bottom to the pan. Place fish skin side up and cook until bottom of fish browns and blackens in spots. Flip fish continue cooking until the other side is browned..2-3 minutes. Transfer to the oven and bake 5-10 minutes until fish is opaque and flakes with a fork
NOTE:
Fish can be cooked on an outdoor grill or under the broiler of your oven
