Miso Cod

One of my favorite dishes ever is the Black Cod with miso at Nobu 57.  I don’t get there often (unfortunately) but it’s a dish worth replicating.  Miso paste is the key and thankfully it is available in most larger grocery stores.  You can probably substitute another fish for the cod if you like but I would make sure to use one that is thicker so it doesn’t fall apart.  Salmon would work well.  The way Chef Nobu Matsuhisa prepares the Black Cod with miso involves marinating the fish for 4 days.  Yes, you read that right – 4 days.  Eventually I will try the days-long marinating step but I went for a quicker version and it did not disappoint.  I’ve served this for a weeknight dinner as well as at a dinner party and both times it was a hit.  I paired the cod with some rice and bok choy for a great, easy Asian dinner.

Ingredients

1 ½ lbs           Skinless, Cod fillets (cut into four or five individual portions)

¼ c                  White miso paste

1 tbs                Sesame oil

2 tbs                Honey

2                      Scallions, thinly sliced on a bias

1 tbs                 Sesame seeds

Note: This recipe serves four but you can double it for a larger group.

Preparation

Preheat your oven to broil.

Place the cod in a shallow baking dish.

In a small bowl, whisk together the remaining ingredients and pour over the fish, making sure to get the sauce on the sides and bottom as well as the top.

Broil for 6 – 8 minutes until the fish is caramelized and starting to flake.