Cooking Lesson #428: Broiled Japanese Miso-Glazed Black Cod

…from the California 

How you doin’? I took stock of my published recipes this morning and discovered that I have yet to include off some of the easiest and most  delicious fish and seafood recipes. Many home meal providers are somewhat apprehensive about cooking fish. This is one of my very favorite seafood dishes… it’s easy, delicious and won’t leave an unpleasant aroma in the kitchen/house.
 
In Fanny’s Fish Market, one of my restaurants, Miso-Glazed Black Cod was one of the most requested menu items. Even people who don’t usually eat fish, can’t resist the taste and texture. It just takes a few minutes to make the sauce, and after a little application of the sauce and a short wait, you’ll be broiling up dinner. Serve atop a small mound of jasmine rice or a wafer thin sautéed fennel slices and a side of grilled asparagus.
 
Prep time:  10 minutes
Cook time:  15 minutes
Additional time:  15 minutes​
Yield:  2 servings
 
Ingredients 
1 tablespoon toasted sesame oil (for the pan)
3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
3 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets
 
Directions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high.
2. Line a rimmed baking sheet with aluminum foil and lightly oil the foil with toasted sesame oil.
3. Whisk the miso paste, water, mirin, sake and brown sugar together in a small skillet over medium heat until the mixture simmers and thickens slightly, about 1 to 3 minutes.
4. Remove sauce from heat and cool completely.
5. Place the cod fillets on the prepared baking sheet.
6. Brush the fillets on both sides with miso mixture.
7. Let the fillets rest at room temperature to quickly marinate for about 15 to 20 minutes.
8. Broil the fillets under the preheated broiler for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until the fish flaky, about 5 minutes more.
   
9. Using a needle-nose pliers, remove any small pin bones.

ChefSecret:  You don’t have to cook both sides of the fish. Just let the heat penetrate from the top. This makes for a nicely textured 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.

Quip of the Day: “Some go to church and think about fishing, others go fishing and think about God.”
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                                         ©Perspectives/The Consulting Group, Inc., 2022

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