Miso Black Cod

"I discovered this recipe when I found cod on sale at the store. Intrigued, I decided to try Nobu's Black Miso Cod. The secret to great fish dishes lies in using high-quality ingredients, which truly make a difference. For this recipe, I chose Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce. Its deep, sweet flavor perfectly complements the char from the broiler."

Ingredients:

1/4 cup sake

1/4 cup mirin

1/4 cup white miso paste

3 tablespoons granulated sugar

4 (4 to 6-ounce) black cod or sablefish fillets, preferably center cut

Kosher salt

Cooking spray or 2 tablespoons vegetable or canola oil

Directions:

1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.

2. Pat 4 (4 to 6-ounce) black cod fillets dry with paper towels. Place in a plastic zip top bag or container wide enought to hold the fish in a single snug layer. Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.

3. When ready to cook, heat the oven based on the desired cooking option below. While the oven is heating, remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film of marinade on the fish. Do not rinse or wipe off the marinade with paper towels. Lightly season the fish with kosher salt.

4. Cooking Option #1: Broiling. Arrange a rack 6 to 8 inches from the broiler element, then heat the oven to broil. Cover a wire rack with aluminum foil, then fit onto a baking sheet. Coat the foil with cooking spray. Place the fish skin-side down (or smoother side down if skinless) in a single layer on the foil. Broil, checking every few minutes and rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots (it's okay if the marinade that drips onto the foil burns), 8 to 12 minutes.

After cooking, use a thin metal spatula to transfer the fish to plates. Check for and remove any pin bones from the fish before serving.