Three days before cooking the fish, you make the four-ingredient miso marinade and then marinate the fish in it, sealed in a covered container in the fridge. Cooking is quick -- you can do it under the broiler in your oven. This makes a very light yet filling meal that is elegant and looks like it took a lot of work, but it really doesn't. The miso marinade adds a sweetness to the silky and buttery black cod.
This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and it's popular for a reason: marinated for several days in the salty-sweet miso marinade, black cod becomes silky, deeply seasoned and completely irresistible.
Although I've enjoyed miso black cod many times in Japanese restaurants, I had never made it at home until I tried this recipe. The preparation is very simple and perfect for serving guests, since you do most of the work two or three days before and quickly broil it just before serving. (This also makes it a great option for a weeknight meal that can be prepped over the weekend.)
And the resulting fish is impressive and quite foolproof. The high oil content of black cod makes it forgiving — it is a difficult fish to overcook. If you want to incorporate more fish into your diet, but are feeling a bit intimidated, this is an excellent recipe to try. It pairs well with simple vegetable recipes like spinach in sesame dressing and plain rice. (I cooked brown rice with a small amount of Thai black rice, which gives it a deep purple color and slightly nuttier flavor.)
From an environmental standpoint, this recipe also gets high marks. I used wild-caught black cod from Alaska, which is rated a "Best Choice" by the Monterey Bay Aquarium Seafood Watch. Prepared in this way, it is absolutely delicious. - Anjali
Nobu's Miso-Marinated Black Cod Recipe
Adapted from Nobu: The Cookbook, Serves 4
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each
Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days.
To cook the fish:
Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.