excellent dish, reminded me of similar dishes I've had in restaurants, but was unable to make at home until now.
Miso-bronzed Black Cod
Yield: Makes 8 servings
- 1 cup sake
- 1 cup mirin (rice wine)
- 3 cups white miso
- 1 cup sugar
- 1/2 cup firmly packed light brown sugar
- 8 (6-ounce) black cod or halibut fillets
- 1/4 cup sesame seeds, toasted
- Combine sake and mirin in a medium saucepan; bring to a boil. Reduce heat to low, and stir in miso. Cook, stirring frequently, 20 minutes. Stir in sugars. Cook over low heat until sugars melt, stirring frequently. Remove from heat; cover and chill thoroughly.
- Place fish in a large zip-top freezer bag; pour miso marinade over fish. Seal bag, and marinate in refrigerator 48 hours, turning bag occasionally.
- Remove fish from marinade; discard marinade. Wipe excess marinade from fish fillets. Place fish, skin side down, on an aluminum foil-lined baking sheet. Broil 5 minutes on each side or until fish flakes with a fork. Sprinkle with toasted sesame seeds.
- Chicago's Brian Duncan, wine director at downtown Chicago's BIN 36 Restaurant, Wine Bar, and Market and BIN 36 Lincolnshire, brings an innovative touch to the Windy City's dining scene. Brian's wish to demystify wine for the consumer results in the restaurant's creative, approachable list of 50 wines by the glass and almost 400 by the bottle. Working closely with California winemakers, Brian created BIN 36 Brian's Blends--a collection of 12 (and counting) wine blends--to pair with food or enjoy on their own. Here, Brian selects wines to accompany this Asian-inspired dish.
- "This preparation calls for a generous amount of white and brown sugar and an extended marinating period. The cod will require a wine to match its sweetness. Armand Riesling Kabinett from the Pfalz region in Germany ($18) will do just that. Given its vivid acidity, it will also keep your taste buds piqued and your palate fresh."
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