Black Cod Brulee

1. 1

   Bring the beer to a light simmer in a medium saucepan over medium-low heat.

2. 2

   Do not boil.

3. 3

   Continue to simmer, stirring occasionally, until reduced by one-third, about 1 hour.

4. 4

   Remove the saucepan from the heat and let cool completely.

5. 5

   Mix the garlic, ginger, cranberry sauce, pomegranate juice and soy sauce into the reduced beer.

6. 6

   Place the cod in a baking dish or roasting pan and cover with the sauce.

7. 7

   Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

8. 8

   Preheat the oven to 375F.

9. 9

   Uncover the cod and braise for at least 1 hour, basting every 15 minutes and taking care not to overcook it.

10. 10

    Combine the brown sugar and granulated sugar in a small bowl and set aside.

11. 11

    Place the cod on a large serving plate and sprinkle each fillet with a fine layer of the sugar mixture.

12. 12

    With a kitchen blowtorch, melt the sugar until it forms a crispy topping.

13. 13

    Serve immediately.

No additional tips available.