Sake-Glazed Black Cod

Glazed Black Cod:

• 1/4 cup mirin or sweet sherry wine
• 1/4 cup sake or vodka
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sugar
• 2 teaspoons grated ginger, or 1/2 teaspoon powdered ginger (optional)
• 1/2 cup (4 ounces) white miso
• Four 4-to-5-ounce black cod fillets (also called sablefish or Pacific cod)

Ginger–Miso Vinaigrette:

• 1/4 cup (2 ounces) white miso
• 3 tablespoons yuzu juice (available in Japanese grocery stores, or use lemon juice)
• 2 tablespoons peeled and chopped ginger
• 1 tablespoon tamari or soy sauce
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons sunflower oil or other vegetable oil

Prepare the cod: in a medium saucepan, combine the mirin, sake, soy sauce, sugar, and ginger (if using) and cook until the alcohol has evaporated and the sugar has dissolved, 2 to 3 minutes. Whisk in the miso paste and allow to cool. (This makes about 3 cups of marinade.)

Arrange the fish fillets in one layer in a flat-bottomed glass pan. Cover with a moistened cheesecloth and pour the sake marinade over the cheesecloth, spreading it out evenly to cover the fish. Marinate in the refrigerator for a least 1 hour, preferably overnight.

Make the vinaigrette: in a blender, purée the miso, yuzu, ginger, tamari, and pepper with 4 tablespoons water until smooth. Slowly add the oil to emulsify. Transfer to a bowl and set aside.

Preheat the broiler. Remove the cheesecloth from the fish. Place the fillets in a roasting pan and broil 4 inches from the heat source, until just cooked through but caramelized on top, 4 to 5 minutes.

Serve the fish with the ginger–miso vinaigrette on the side or poured on top.

This recipe was provided courtesy of Blue Circle Foods, a company that offers responsibly farmed and fish seafood you can trust. Blue Circle Foods is at the forefront of sustainable seafood and its products are 100 percent traceable, free of GMOs, added hormones and antibiotics; and are sourced using fair labor practices.