Photo by Ellie Hamner
Courtesy Ian Cole, co-owner, Ocean2Table in Santa Cruz
Serves 3 to 4
¼ cup red or white miso paste
¼ cup sake
2 tablespoons mirin
2 teaspoons soy sauce
1 tablespoon vegetable oil
1/8 cup sugar
4 black cod fillets, 5 to 6 ounces each (typically one full share)
Whisk together miso, sake, mirin, soy sauce, oil and sugar. Rub mixture over every surface of black fillets. Transfer to a plastic zipper-lock bag or sealable container. Proceed immediately to the next step, or for best results, marinate for about 30 minutes or up to two days.
Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod fillets skin side down on the pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.
Alternatively, cook on medium-high heat in a nonstick pan.
When fish is cooked, carefully remove pin bones with a pair of tweezers or delicately with fingertips (there should be no resistance if cooked through), and serve immediately.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
