Black Cod with Miso from Nobu

serves six
Ingredients

3 Tbsp mirin
3 Tbsp sake
1/2 c white miso paste
1/3 c sugar
6 skinless black cod fillets, about 1 1/2 inches thick (6 or 7 oz each)
Vegetable oil, for grilling
Pickled ginger, for garnish
Method
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until it dissolves. Add the sugar and cook over moderate heat, whisking until dissolved. Transfer the marinade to a large baking dish and let it cool. Add the fish and flip over to coat both sides. Cover and refrigerate overnight. Preheat the oven to 400 degrees. Heat a grill pan and grease it with vegetable oil. Scrape the marinade off the cod. Place the cod on the grill pan and cook over high heat until browned, for about two minutes. Flip the fish onto a heavy-rimmed baking sheet and roast for ten minutes, until flaky.
To serve: Transfer the cod to a plate and serve with pickled ginger. 

Enjoy!