Black Cod or Mackerel Fillets in Miso Sauce

• 1 tablespoon salt
• 1 1/2 to 2 pounds fillets of black cod (sable) or mackerel
• 1 cup miso
• 1/4 cup sake or mirin
• 1 tablespoon peeled and finely shredded fresh ginger

1. Sprinkle the salt all over the fish and let sit refrigerated for at least 45 and up to 90 minutes.
2. Rinse and dry the fish.
3. Combine 3/4 cup of the miso with 3 tablespoons of the sake.
4. Smear this mixture all over the fillets and let sit refrigerated again for 45 to 90 minutes.
5. Rinse and dry again.
6. Preheat the broiler; the rack should be about 4 inches from the heat source.
7. Soak the ginger in cold water to cover.
8. Combine the remaining miso and sake and smear over the flesh side of the fillets.
9. Put on a nonstick or greased baking sheet and broil carefully, until the mixture bubbles but does not burn and the fish is done (the point of a thin-bladed knife inserted into its thickest part will meet little resistance).
10. If the top threatens to burn before the fish is cooked through, move the rack down a notch or move the fish into a hot oven.
11. Drain the ginger and use it to garnish the fish; serve immediately.
12. In step 2, do not rinse off the miso mixture; simply use your fingers to remove most but not all of it.
13. Grill over moderate heat, turning once, until the outside is crisp and the inside cooked through.

salt, black cod, miso, sake, fresh ginger

Taken from www.epicurious.com/recipes/food/views/black-cod-or-mackerel-fillets-in-miso-sauce-386152 (may not work)