12 oz. Black cod filet (or Chilean Sea bass or Escolar)
3 Tbsp. Warm water
3 Tbsp. Sugar
2 oz. Yellow miso paste
1 oz. Mirin (sweet rice wine)
1 oz. Sake (not so sweet rice wine)


Marinate the fish:
Combine the sugar and water in a small pan and bring to a boil. Cool and stir in the miso, mirin and sake. Cut the black cod into four equal pieces, about 3 oz. each. Coat the cod in the miso glaze and marinate overnight (at least four hours).

Cook the fish:
Preheat your oven. Place the fish on a baking sheet and broil for five to seven minutes until the surface becomes lightly
browned and the fish is fully cooked.


From Anne Gingrass’ Hawthorne Lane