Miso-Glazed Black Cod

Ingredients

• 1/2 cup white miso paste
• 1/4 cup mirin
• 1/4 cup sake
• 3 tablespoons granulated sugar
• 4 black cod fillets, about 6 ounces each
• 1 tablespoon neutral oil, for the pan
• 1 tablespoon scallions, thinly sliced
• 1 teaspoon toasted sesame seeds

Method

1. 1

   In a small saucepan, combine the miso paste, mirin, sake, and sugar. Warm over low heat, whisking constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes. Remove from heat and let cool to room temperature.

   3:00 · Dissolve miso glaze
2. 2

   Pat the black cod fillets dry with paper towels. Place them in a shallow dish or resealable bag and coat thoroughly with the cooled miso mixture, reserving a few tablespoons for basting later.

3. 3

   Cover and refrigerate the fillets to marinate, at least 12 hours and up to 24 hours.

4. 4

   Remove the fillets from the refrigerator and let sit at room temperature for 15 minutes. Preheat the broiler to high and position a rack about 6 inches from the heat source.

5. 5

   Wipe excess marinade off the fillets with your fingers or a paper towel to prevent burning, leaving a thin coating. Lightly oil a broiler-safe baking sheet or oven-safe skillet and arrange the fillets skin-side down.

6. 6

   Broil the fillets until the surface is caramelized and deep golden brown in spots, 4 to 5 minutes.

   4:00 · First broil
7. 7

   Brush the fillets with the reserved miso glaze and continue broiling until the glaze bubbles and darkens further and the fish flakes easily with a fork, 2 to 3 minutes more.

   2:00 · Second broil
8. 8

   Transfer the fillets to plates, scatter with sliced scallions and toasted sesame seeds, and serve immediately.