Miso Black Cod

• 1/2 cup Asian pear juice (or apple juice)
• 3 tablespoons red miso
• 1 tablespoon honey
• 1 tablespoon umeboshi (preserved plum) paste or mirin (rice cooking wine)
• 3 cloves garlic
• 1 piece 1/2-inch peeled ginger, chopped
• 3/4 pound black cod

1. Mix all of the marinade ingredients together in a blender.
2. Marinate the fish -- I used a boneless filet -- for at least 12 hours and no more than 36 hours.
3. Either smoke the fish for 3 hours, wrap it in foil and grill for about 10 to 15 minutes on each side, or bake skin side-down at 350u0b0 F for about 20 minutes, then broil the top for 2 minutes.
4. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a puree of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar.

pear juice, red miso, honey, garlic, ginger

Taken from food52.com/recipes/11047-miso-black-cod (may not work)