Black Cod with Miso Recipe

Feb 20, 2012 @ 11:36 AM
Posted by Nobu Matsuhisa, Special Contributor

Nutrition

Cal/Serving: 144
Daily Value: 7%
Servings: 6

Fat	4g	6%
Saturated	0g	2%
Trans	0g	0%
Carbs	21g	7%
Fiber	1g	5%
Sugars	15g	0%
Protein	8g	16%
Cholesterol	13mg	4%
Sodium	936mg	39%
Calcium	18mg	2%
Magnesium	21mg	5%
Potassium	177mg	5%
Iron	1mg	4%
Zinc	1mg	5%
Vitamin A	32IU	1%
Vitamin C	0mg	1%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	4%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	6%
Folic Acid (B9)	7µg	2%
Vitamin B12	0µg	5%
Vitamin D	0µg	0%
Vitamin E	1mg	4%
Vitamin K	7µg	8%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	1g	0%

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Black Cod with Miso

Lucy Schaeffer

This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country. It's fairly straightforward to make. The fish marinates overnight in just enough sake and miso to coat. Quickly searing the cod, then finishing it in the oven, creates a beautifully burnished crust.

Click here to see the Chefs' Favorite At-Home Recipes story.

INGREDIENTS

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce, 1 ½-inch-thick skinless black cod fillets
Vegetable oil, for grilling
Pickled ginger, for serving
Sautéed baby bok choy, for serving

DIRECTIONS

In a small saucepan, bring the mirin and sake to a boil over high heat. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

Preheat the oven to 400 degrees.

Heat a grill pan over high heat and coat with vegetable oil. Scrape the marinade off the fish. Add the fish and cook until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast until flaky, about 10 minutes. Transfer to plates and serve with pickled ginger and sautéed baby bok choy.