This recipe may sound familiar for those who have been to a Nobu Restaurant recently. I adapted Nobu's recipe by replacing a cup of sugar in the marinade with 3 tbsp of maple syrup and it is now one of my go to recipes for dinner parties. To get the best flavor you will want to marinate the fish for 2-3 days prior to cooking, but if you are in a pinch 24 hours will provide some flavor. Don’t waste this recipe if you don’t have the time, as the fish needs time to absorb the flavors so plan in advance for this recipe. Place the fish in a glass baking dish and pour the cooled marinade over the filets. Make sure to coat all sides and then over tightly with plastic wrap and place in refrigerator. Enjoy!
- 4, 6 ounce pieces of wild caught Black Cod with the skin on
- 1 recipe Miso Marinade
- Preheat the oven to 375 degrees
- Remove the fish from the marinade and scrape of any excess
- Coat a grill pan or large sauté pan with grape seed oil and set on high heat
- Once the pan is hot, sear the fish, skin side down, until it is brown and crispy, about 2 minutes. Be careful not to burn the skin.
- Remove the fish and place the pieces, skin side up on a lightly oiled metal baking sheet and place in the oven. If the pan you sautéed the fish is oven proof, turn the fish in the pan and place the pan in the oven to finish cooking.
- Bake the fish for 10-15 minutes or until it is done. The thickness of the filets will alter the baking time.
Serve with roasted or steamed asparagus and black rice pilaf for a clean and beautiful meal.
- ¾ cup Sake
- ¾ cup Mirin
- 1 cup organic White Miso Paste
- 3 tbsp organic Maple Syrup
In a small saucepan bring Sake and Mirin to a simmer. Remove from heat and whisk in White Miso Paste and Maple Syrup until dissolved. Pour marinade in a glass container to cool. The marinade can be made up to a week before you plan on using it and I suggest making it a few days in advance to make the process easier. Refrigerate the marinade in a sealed glass jar. This is also great on other types of fish such as Salmon or Bass as well as Tofu or Tempe for us non-meat eaters!