Black Cod or Mackerel Fillets in Miso Sauce

1. 1

   Sprinkle the salt all over the fish and let sit refrigerated for at least 45 and up to 90 minutes.

2. 2

   Rinse and dry the fish.

3. 3

   Combine 3/4 cup of the miso with 3 tablespoons of the sake.

4. 4

   Smear this mixture all over the fillets and let sit refrigerated again for 45 to 90 minutes.

5. 5

   Rinse and dry again.

6. 6

   Preheat the broiler; the rack should be about 4 inches from the heat source.

7. 7

   Soak the ginger in cold water to cover.

8. 8

   Combine the remaining miso and sake and smear over the flesh side of the fillets.

9. 9

   Put on a nonstick or greased baking sheet and broil carefully, until the mixture bubbles but does not burn and the fish is done (the point of a thin-bladed knife inserted into its thickest part will meet little resistance).

10. 10

    If the top threatens to burn before the fish is cooked through, move the rack down a notch or move the fish into a hot oven.

11. 11

    Drain the ginger and use it to garnish the fish; serve immediately.

12. 12

    In step 2, do not rinse off the miso mixture; simply use your fingers to remove most but not all of it.

13. 13

    Grill over moderate heat, turning once, until the outside is crisp and the inside cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.