Black cod is a healthy omega-3 fatty acid rich fish that really lends itself to a miso marinade. Miso marinated black cod has gotten a lot of attention since Nobu put it on his menu as a signature dish. Don't be intimidated, you can make great fish using this easy technique. For black cod miso, I like to use Saikyo miso; This type of miso originated from Kyoto and is known for its very light color, very sweet flavor and mild saltiness. Because Nobu’s black cod first saw light at its flagship Beverly Hills restaurant, the dish was priced accordingly—it costs $36 today for a single fillet. Black cod, a white-fleshed fish that tastes as if its diet consisted solely of fresh butter, gets marinated in a sweet and savory miso marinade, then broiled until its surface caramelizes and crisps. If you cannot find Saikyo miso at your local Japanese grocery store, you can also use white miso. Marinade for 20 minutes or for a couple days. Saikyo miso is where the name Saikyoyaki comes from because you are using saikyo miso to marinate the fish. Step 3 Brush the cod fillets with oil and season with salt and pepper. Brush the grill with oil and cook the fish over high heat, turning once, until lightly charred and just cooked, 4 to 5 minutes. See my post on this sustainable, healthy choice fish.
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