Miso Marinated Black Cod
- 6 black cod filets (7-8 oz) – skin on
- 1/4 cup sake
- 1/4 cup mirin
- 1/2 C white miso paste
- 1 T Dijon mustard
- 2 T Honey
- In sauce pan, heat sake over medium high heat and let simmer for 1 minute. Add mirin, miso paste, and honey. Turn off heat once it is all dissolved. Cool liquid completely before adding to fish. Cover fish with sauce in a casserole dish or plastic bag and let marinate for two days.
- Once ready to cook, heat oven to broil setting. Prepare a baking sheet with foil and a little oil to ensure the fish doesn’t stick to the foil. Place fish on foiled baking sheet, flesh side up, and wipe excess marinade with paper towel (but do not rinse). Cook for 6 minutes until top is caramelized and fish flakes when gently touched with a fork.
Recipe by Chef Liz McCune, founder of Eat Seattle.