Miso and Soy-Glazed Sablefish (Black Cod)

Step 1

Whisk mirin, soy, brown sugar, and miso paste together in a shallow dish. Pat fillets dry and lay in the dish skin-side up. Marinate your fish in this mixture for at least 2 hours, but the longer the better. At Nobu, they marinate for a few days. We aren’t opposed to letting your fish thaw overnight in a Ziploc bag with this mixture and making it the next night for dinner.

Step 2

When your fish has marinated, remove from the dish, leaving the fish coated with a thin layer of the miso mixture. Preheat your broiler on high, and place a rack about 6 inches from the heat source. Place skin-side up on a foil-lined baking sheet (the miso mixture is sticky so it will adhere to an unlined tray). Broil 3-4 minutes until the miso mixture has dried and started to bubble. Gently flip fish and broil the flesh side of the fish for an additional 3-4 minutes until the mixture has bubbled and the fish begins to flake.

Step 3

We served our miso-glazed sablefish over white rice and some wilted spinach tossed with sesame oil, sea salt, and sesame seeds.