Miso Glazed Black Cod
One of the gals in my book club made a miso glazed black cod for dinner that had us all moaning and begging for the recipe. Below you will find a recipe very similar to what she made for our book club. The subtle sweetness combined with the umami flavor and the buttery fish is perfection. My only regret is that I didn’t make more – my 2 year old ate wolfed down almost my entire filet! I will definitely be making this again. It’s super quick and easy and is now one of my favorite fish recipes.

Black Cod is a flaky, buttery white fish that is actualy not a cod at all. It’s real name is Sablefish, but is also know as Butterfish.

White miso, sake, and mirin (a rice wine) can all be found at Whole Foods, Asian markets, and specialty grocery stores.

Miso Glazed Black Cod

serves 4

½ cup white miso
¼ cup dry sake
3 tablespoons mirin
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon rice vinegar
4 (6-ounce) black cod/sablefish (or halibut)

In an 8-inch-square glass baking dish, whisk together miso, sake, mirin, brown sugar, water and rice vinegar. Add filets and turn to coat. Let sit at room temperature for 30 minutes.

Preheat oven to 425 F. Line a heavy-duty baking sheet with foil. Lightly oil the foil and place the filets in the center. Turn oven setting to broil and cook about 4 inches from the heat source, until glaze is bubbly and browned in spots, about 6 minutes.

Switch oven setting to bake, at 425 F. Place baking sheet in lower third of oven and bake for 8 to 10 more minutes, or until fish flakes easily. (Flakes will be large sections.)

Meanwhile, boil the remaining marinade in a saucepan for several minutes. Serve immediately, with a few drops of the boiled marinade on the side, if desired. Makes 4 servings.

recipe adapted from the dallasnews.com