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Black Cod with Miso

Serves 6

Mirin – 6 Tablespoons

Sake – 3 Tablespoons

White Miso Paste – 1/2 cup

Granulated Sugar – 1/3 cup

Black Cod Fillet – 6 (6-7 ounces each), skinless, and about 1 1/2 inches thick)

Vegetable Oil – for grilling

Pickled Ginger – for serving

  • In a small saucepan, bring the mirin and sake to a boil.  Whisk in the white miso paste until dissolved.  Add the granulated sugar and cook over moderate heat, whisking, just until well dissolved.  Transfer the marinade to a large baking dish and let cool.  Add the skinless black cod fillets and turn to coat.  Cover and refrigerate overnight.
  • Preheat the oven to 400 degrees.  Heat a grill pan and oil it with the vegetable oil,  Scrape the marinate off the black cod fillets.  Add the fillets to the oiled pan and cook over high heat until browned, about 2 minutes.  Flip the fillets onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky.  Transfer the fillets to plates and serve with pickled ginger.

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