Black Cod With Miso

• 3 tbsp mirin
• 3 tbsp sake
• 1/2 cup white miso paste
• 1/3 cup sugar
• 6 6- to 8-oz. skinless black cod fillets, about 1-1/2 inches thick
• Vegetable oil, for grilling
• Pickled ginger, for serving

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, until just dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
2. *Preheat the oven to 400u0b0F. 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.
3. NOTES:
4. *The marinade can be refrigerated for up to one week.
5. *Matsuhisa marinates the cod for 2 to 3 days, in a good deal of the sake-miso marinade--so maybe try making double the marinade, using half the amount of cod, and refrigerating for 2 to 3 days before cooking.

mirin, sake, white miso paste, sugar, skinless black cod, vegetable oil, ginger

Taken from www.epicurious.com/recipes/member/views/black-cod-with-miso-52928961 (may not work)