Nobu's Miso-Marinated Black Cod

Instructions

1. 1

   Two to three days beforehand, make the miso marinade and marinate the fish.

2. 2

   Bring sake and mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol.

3. 3

   Turn the heat down to low, add white miso paste and sugar, and whisk until dissolved. Remove from heat and let cool to room temperature.

4. 4

   Pat black cod fillets dry with paper towels. Place in a plastic zip-top bag or container wide enough to hold the fish in a single snug layer. Add the marinade and turn the fish to coat. Cover or seal and refrigerate for 2 to 3 days.

5. 5

   When ready to cook, heat the oven based on your chosen cooking option. Remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film on the fish. Do not rinse or wipe off with paper towels. Lightly season with kosher salt.

6. 6

   Cooking Option #1 - Broiling: Arrange a rack 6 to 8 inches from the broiler element and heat to broil. Cover a wire rack with aluminum foil and fit onto a baking sheet. Coat the foil with cooking spray. Place fish skin-side down in a single layer. Broil, rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots, 8 to 12 minutes.

7. 7

   Cooking Option #2 - Stovetop Searing and Baking: Arrange a rack in the middle of the oven and heat to 400°F. Heat oil in a 12-inch oven-proof skillet over medium-high heat until just starting to smoke. Place fish skin-side up in a single layer. Cook until the bottom browns and blackens in spots, 2 to 3 minutes. Carefully flip and cook until the second side is browned, 2 to 3 minutes. Transfer skillet to the oven and bake until fish is opaque and flakes easily, 5 to 10 minutes more.

8. 8

   Use a thin metal spatula to transfer fish to plates. Check for and remove any pin bones before serving.