Nobu Style Miso Black Cod Recipe w/ Quick Pickles
Nobu Restaurant in NYC has this amazing Miso Black Cod.
It is so famous, that I have even had it in Paris.
This is a dumbed down version, but I promise it produces restaurant results.
My Alaskan fish share sent a box of Black Cod, which is also known as Sable Fish. Not really sure what to do with it, this recipe came to mind, and lucky for me, the box came with a recipe card!
Sablefish (black cod) is very oily, and I love it, it has nothing to do with Pacific cod, nor does Lingcod have anything to do with this fish.....they just both have the word "cod" attached to their name.
So, don't try this very heavy marinade with regular cod or it will be too overpowering.
The second time I made this, I substituted white miso for red miso and I still had good results, and I only used Mirin with good quality rice wine vinegar (I did not have sake), and this was still wonderful.
The quick pickles are amazing....I used a little less garlic in mine, just because I don't love the bite of raw garlic.
You can marinate the fish in the am, and have an elegant dinner on the table by 6.
Here is how to make it:
Nobu Style Miso Black Cod (adapted from Sitka Salmon Shares):