Serves 6
Black Cod (also known as Sablefish or Butterfish) is a sustainably caught fish much of which comes to us from California up to Alaska. Miso is the traditional Japanese fermented paste made commonly with soybeans but also with rice and/or barley. Its best known use in America as the base for Miso soup. It makes a wonderful marinade however and the following can be used on all kinds of fish, chicken or pork.
3 tablespoons mirin*
3 tablespoons sake wine*
1/2 cup white shiro miso*
1/3 cup sugar
6 skinless, 6 – 7 ounce sablefish fillets cut 1-inch thick
3 tablespoon canola or other vegetable oil with a high smoke point
Garnishes: Seaweed Salad or sweet pickled sushi ginger, daikon sprouts and toasted sesame seeds, if desired
Add mirin and sake to a small saucepan and bring to a boil. Whisk in miso until smooth and then the sugar and cook over moderate heat whisking all the time until sugar is dissolved. Transfer to a bowl and cool. Add fillets, turn to coat well, cover with plastic and refrigerate for at least 8 hours or overnight.
Preheat oven to 400 degrees. Add oil to an oven proof sauté pan large enough to hold the fish in one layer. Heat the oil over moderately high heat. Scrape the excess marinade off the fish and cook until lightly browned on one side, about 2 minutes. Turn fish and place in oven until cooked through and flaky, about 8 minutes. Serve on warm plates topped with garnishes.
*available in Asian markets and some supermarkets.
John Ash © 2010