Miso Glazed Black Cod

Ingredients:

(2) 6 oz Black Cod filets
1/4 cup White Miso
1/4 cup Mirin
1/4 cup White Wine or Sake
2 T Sugar
Canola oil

Serve with Steamed Rice and Sautéed Bok Choy

Instructions:

• In a small sauce pot, bring the mirin and wine or sake to a boil. Cook for a minute to cook out the alcohol. Remove from heat and whisk in the sugar and the miso. Keep whisking until the sugar has dissolved and the miso is incorporated. Cool to room temperature.

• Slather the fish with the marinade and place into a ziplock bag and press out the air. Seal the bag and let rest in the fridge overnight or up to two days.

• Preheat the oven to 400. Remove the fish from the bags and wipe off any excess marinade. Don’t rinse it off.

• Heat an oven-proof skillet over med-high heat on the stovetop. Add enough oil to lightly coat the bottom. Add the fish, skin-side down and cook for 3-4 minutes or until it begins to brown and blacken in some places. Flip the fish over and transfer to the oven and cook another 5-8 minutes or until fish is opaque and flakes easily. After the fish is cooked you may wish to pull out the bones before plating.

• Serve with steamed rice and sautéed bok choy.