The preparation is very simple and perfect for serving guests, since you do most of the work two or three days before and quickly broil it just before serving. (This also makes it a great option for a weeknight meal that can be prepped over the weekend.)
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ingredients
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving
How to Make It
Step 1
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Step 2
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
MAKE AHEAD
The marinade can be refrigerated for up to 1 week.
SUGGESTED PAIRING
Spicy, full-bodied Gewürztraminer.