Black Cod with Miso

• 3 tablespoons mirin
• 3 tablespoons sake
• 1/2 cup white miso paste
• 1/3 cup sugar
• Six 6- to 7-ounce 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.
2. Whisk in the miso until dissolved.
3. Add the sugar and cook over moderate heat, whisking, just until dissolved.
4. Transfer the marinade to a large baking dish and let cool.
5. Add the fish and turn to coat.
6. Cover and refrigerate overnight.
7. Preheat the oven to 400.
8. Heat a grill pan and oil it.
9. Scrape the marinade off the fish.
10. Add the fish and cook over high heat until browned, about 2 minutes.
11. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky.
12. Transfer to plates and serve with pickled ginger.

mirin, sake, white miso paste, sugar, cod fillets, vegetable oil, ginger

Taken from www.foodandwine.com/recipes/black-cod-miso (may not work)