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4 portions of black cod, 6 ounces each, bones removed
(can also use sea bass, halibut or any thick-cut meaty fish)
For the Fish Marinade:
½ c. blonde Miso
¼ c. mirin
½ c. sugar
½ c. water
¼ c. sake
¼ c. Burleson's Pure Honey
For the Miso Glaze:
1 shallot sliced
5 oz. Miso
¼ c. mirin
1/8 c. sake
¼ c. sugar
2 Tbs. vegetable oil
¼ c. Burleson's Pure Honey
To make the Fish Marinade:
Mix all ingredients and allow the fish to marinate, refrigerated, for at least 12 hours.
To make the Miso Glaze:
In a small saucepan on a low heat, sweat the shallots for 1 – 2 minutes. Add the honey, mirin, sugar, sake and miso. Bring to a boil over medium-high heat and cook until thickened and darker in color. Remove from heat and strain into a separate bowl. Set aside at room temperature. (Optional: Place in squeeze bottle to use.)
To cook the fish:
Remove from the marinade and place fish on a sheet pan. Broil fish for 7 – 8 minutes until it takes on a lovely caramelized, lacquered appearance. Remove from broiler and allow fish to rest 1 – 2 minutes.
To serve:
Plate the fish and dot the plate with the Miso Glaze before serving.
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