Black cod is one of our favorite fish, and this recipe from Bonnie Millard is a delicious way to prepare it. The dish is rich, and intensely flavored from a good 8 to 24 hours (or up to 3 days) of marinating time. It is worth the wait! Serve with hot rice.
Marinade:
1/3 cup dry sake
1/3 cup mirin
1/3 cup red miso
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
4 (6-ounce) black cod fillets
2 tablespoons chopped green onion, for garnish
To make the marinade, in a medium bowl, mix together the sake, mirin, red miso, brown sugar, soy sauce, and ginger until smooth and well blended. Place the cod fillets and the marinade in a large Ziploc bag, and squeeze out as much air as possible. Place the bag in a bowl and refrigerate for 8 to 24 hours, turning the bag over occasionally.
Turn on the broiler and arrange the rack one level down from the top. Place the cod fillets in an ovenproof pan, and broil for approximately 5 minutes or until the top of the fish is caramelized and dark brown.
Top with the chopped green onion.
Makes 4 servings
