Miso-Marinated Black Cod
(courtesy of Mylan Hawkins. Serves 4)
¼ cup sake
¼ cup mirin (Japanese sweet rice wine, similar to sake)
4 tablespoons white miso paste
3 tablespoons maple syrup
4 black cod filets, about ½ pound each
Whisk miso paste, sake, and mirin together to make marinade, 2 to 3 days — or at least 2 hours — before (or shake together in a self-sealing plastic food storage bag). When miso has dissolved completely, add maple syrup. Pat black cod filets thoroughly dry with paper towels. Place fish in bag or bowl with marinade and let sit in refrigerator for at least two hours or up to three days.
Preheat oven to 400 degrees F. Heat ovenproof skillet over high heat on stovetop. Lightly wipe off excess miso clinging to filets, but don’t rinse. Film pan with small amount of oil, then place fish skin side up in pan and cook until bottom of fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until other side browns, about 2 to 3 minutes. Transfer to oven and bake 5 to 10 minutes, until fish is opaque and flakes easily.
Hawkins suggests serving with black rice and lightly braised baby bok choy or steamed spinach with sesame dressing. Or, for low-carb meal, replace rice with cauliflower rice.
