Miso Marinated Black Cod

1/4 C Sake

1/4 C Mirin

4 T White Miso Paste

3 T Organic Sugar

4 Black Cod Filets(skin on)

(Marinate minimum 24hrs up to 3 days) Bring sake and mirin to a boil in a saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso is dissolved completely, turn the heat up to high again and add the organic sugar, whisking constantly to ensure that the sugar does not burn. Remove from heat and cool to room temp. Pat dry fish filets and slather with the miso marinade. Place in a non reactive bowl or dish, cover tightly and refrigerate.

Preheat oven to 400 degrees. Wipe any excess marinade off of fish filets(don’t rinse). Heat 2T safflower oil & 1T sesame oil in a cast iron skillet on med-high heat(you want it to sizzle while cooking). Place fish skin side up in the skillet(i use a splatter screen to help with any oil splattering) cook until flesh has browned or blackened about 3 minutes. Carefully turn the fish to skin side down and cook another 2-3 minutes then transfer to the oven for 5-10 minutes until fish is opaque and flakey. Remove from the oven and transfer filets to the plate. I serve with bok choy and the perfect white rice! Enjoy!