Nobu’s Miso-Marinated Black Cod

Instructions

1. 1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring sake and mirin to a boil in a saucepan. Boil for 20 seconds to evaporate the alcohol. Turn heat to low, add miso paste and sugar, and whisk until dissolved. Remove from heat and let cool.
2. 2. Pat black cod fillets dry with paper towels. Place in a plastic zip top bag or container. Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.
3. 3. When ready to cook, heat the oven based on the desired cooking option below. Remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film of marinade on the fish. Do not rinse or wipe off the marinade with paper towels. Lightly season the fish with kosher salt.
4. 4. Broiling: Arrange a rack 6 to 8 inches from the broiler element, then heat the oven to broil. Cover a wire rack with aluminum foil, then fit onto a baking sheet. Coat the foil with cooking spray. Place the fish skin-side down (or smoother side down if skinless) in a single layer on the foil. Broil, checking every few minutes and rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots (it's okay if the marinade that drips onto the foil burns), 8 to 12 minutes.
5. 5. Stovetop Searing and Baking: Arrange a rack in the middle of the oven and heat the oven to 400°F. Heat vegetable or canola oil in a 12-inch oven-proof skillet over medium-high heat until just starting to smoke. Place the fish skin-side-up (or smoother side up if skinless) in the pan in a single layer. Cook until the bottom of the fish browns and blackens in spots, 2 to 3 minutes. Slide a thin metal spatula under each piece of fish and carefully flip. Continue cooking until the second side is browned, 2 to 3 minutes. Transfer the skillet to the oven and bake until the fish is opaque and flakes easily, 5 to 10 minutes more.
6. 6. After both cooking methods, use a thin metal spatula to transfer the fish to plates. Check for and remove any pin bones from the fish before serving.