Nobu Matsuhisa’s Black Cod with Miso

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

Serves 6

This wonderful fish dish, which has been copied at restaurants all over the U.S. is easy to make but somewhat time-consuming—as Nobu Matsuhisa recommends marinating the fish fillets in the sake-miso marinade for 2 to 3 days. If you don’t have the time or are feeling a bit more spontaneous, you can also just let the fish marinate overnight in just enough sake and miso to coat it. You can also call the market, 734-662-5118, to ask whether we have any prepared (it’s something we try to have available most weekends, so we can do the marinating for you!)

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6-7 oz. skinless black cod fillets
Vegetable oil
Pickled ginger (gari), for serving

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 (or better yet, for a few days).

Preheat the oven to 400°. Heat a grill pan or a cast iron skillet 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.

Monahan's Seafood

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