Miso-Glazed Black Cod

Instructions

In a small saucepan, combine 1/4 cup mirin and 1/4 cup sake and bring to a simmer over medium heat for 1 minute to cook off the raw alcohol smell.
Reduce the heat to low and whisk in 1/2 cup white miso paste, 1/4 cup sugar, 1 tablespoon soy sauce, and 1 teaspoon grated ginger.
Cook, stirring constantly, for 2 to 3 minutes until the sugar fully dissolves and the marinade is smooth and glossy; remove from heat and let cool to room temperature.
Pat the black cod fillets dry with paper towels and place them in a shallow dish or zip-top bag.
Pour the cooled miso marinade over the fillets, making sure each piece is well coated, then cover and refrigerate for at least 4 hours or up to 2 days for the best flavor penetration.
When ready to cook, position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
Line a baking sheet with foil and lightly oil it, then remove the fillets from the marinade, letting excess drip off (do not rinse; scrape off only large clumps to prevent burning).
Place the fillets skin-side down on the prepared baking sheet.
Broil for 6 to 8 minutes, watching closely after the 5-minute mark, until the top is deeply caramelized and bubbling in spots and the fish flakes easily and reaches an internal temperature of 145 degrees F.
If the top browns too quickly before the fish is cooked through, move the pan to a lower rack for the remaining time.
Let rest for 2 minutes, then transfer to plates and garnish with toasted sesame seeds and sliced scallions.
Serve with lime wedges on the side.

            Why You'll Love This
            A restaurant-famous dish made easily at home
The sugar in the marinade caramelizes into a deep, glossy lacquer
Marinates ahead of time so cooking day is nearly effortless

          

Let the marinade cool completely before adding the fish; a hot marinade can partially cook the delicate cod and change its texture.

Watch the broiler closely in the last 2 minutes: the natural sugars in the miso marinade caramelize fast and can go from perfectly lacquered to burnt within moments.