Black Cod with Miso

So this dish is based on the famous Nobu Matsuhisa dish.  The original recipe called for marinating the fish for 2-3 days, but this recipe allows for merely an overnight stay.  And you can make the marinade up to a week in advance.  The marinade is a bit stinky and it takes a leap of faith to believe that it will come out fantastic, but it will. Serve with rice and something green.

• 3 T mirin (available in the asian section of the grocery)
  
• 3 T sake 
• 1/2 c white miso paste (available in the refrigerated healthy section of the grocery)
• 1/3 c sugar
• four 6-7 oz skinless black cod fillets, about 1 1/2 inches thick (fyi, black cod is not actually a cod at all, but a sable fish.) I have made this recipe with just two pieces of fish and the proportions are fine.
• canola oil (for grilling)

In a small sauce pan, bring the mirin and sake to a boil.  Whisk in the miso until it has dissolved.  Add the sugar and cook over moderate heat, whisking, until dissolved.  Let cool and then pour into a big ziplock baggie and add fish.  Cover and fridge overnight, turning occasionally.

Preheat oven to 400 degrees.  Heat a grill pan and oil it.  Scrape off excess marinade from fish (yes, it is very stinky at this point) and cook over high heat until browned, about 2 minutes.  Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky.

Serve and be amazed.