the taste space

Miso Glazed Black Cod

Posted in Mains (Fish) by janet @ the taste space on May 28, 2010

This is another super simple show-stopper of a dish (even simpler than the sinfully delicious mushroom bourguignon) but you need a bit of advance prep. Or in my case, the 5 day miso marinade was perfect when I spotted black cod on sale but already had my meals planned for the beginning of the week. Once you buy fish, you need to cook it soon. But you can wait a bit while it marinades in miso.

This is the popular Black Cod with Miso, made famous by Nobu.  I was excited to try it at home after I had it at an overpriced Toronto restaurant, since it was darn tasty. Incredibly tasty! Flaky, buttery, melt-in-your-mouth fish with a sweet and salty miso sauce. Absolutely heavenly. I knew I could recreate heaven in my kitchen, so off I went.

There are a few recipes for black cod with miso, but I eventually picked something that didn’t call for a pound of miso but still came courtesy of Nobu Matsuhisa. It was in Food & Wine (July 2008).

I ended up skipping the the step to grill the fish, and ended up baking the fish for around 20 minutes. The fish was really good but not as mouth-watering as what I had at the Spice Route.  I suppose that is why you pay $23 for the teeniest piece of fish. Next time, I will try to follow the recipe a bit more closely to see if that helps lock in the juices. Don’t get me wrong, it was still delicious (and pleased even fish haters), I just know it can be better. I am salivating just thinking about the next time. :)

This is my submission to Ivonne at Cream Puffs in Venice for Magazine Mondays.

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