Serves2
Marinate2 days
Cook8 min
Black cod, known in Hawaii as butterfish, is one of the richest fish in the sea. Miso and black cod is a restaurant classic because a simple marinade does all the work. The only patience it asks is time in the fridge.
What You Need
- Two fillets black cod butterfish, about 6 oz each
- 3 tablespoons white miso
- 3 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons sugar
Method
- Whisk the miso, mirin, sake, and sugar into a smooth marinade. For a silkier glaze, warm it gently until the sugar dissolves, then cool completely.
- Pat the fillets dry, coat them all over, cover, and refrigerate. Two days is ideal, one day works. This wait is where the flavor comes from, so do not skip it.
- Heat the broiler with a rack near the top. Wipe most of the marinade off so it does not burn, and set the fillets skin-side down on a lined tray.
- Broil 6 to 8 minutes, watching closely, until the top is deeply caramelized and the center flakes.
To serveRest a minute and serve with steamed rice and a little pickled ginger. The caramelized edges are the best part, so err toward more color, not less.
Shop Black Cod