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This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you’re broiling. By the way, I don’t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Ingredients

  • 3 tablespoons white miso paste
  • 2 tablespoons water
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 (7 ounce) black cod fillets

Directions

Instructions Checklist

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.

Step 2

Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.

Step 3

Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.

Step 4

Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Nutrition Facts

Per Serving: 290 calories; protein 37.3g; carbohydrates 20.9g; fat 1.9g; cholesterol 71.9mg; sodium 846.5mg. 

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