Overview
Misoyaki Butterfish http://www.cbsnews.com/news/roy-yamaguchi-brings-hawaiian-flavor-to-the-dish/ Black Cod Two 7 oz. Filets of Black Cod (approx. 2" x 4") -- Ask for 1 lb non-fish end (thick pieces) Miso Marinade 8 oz. White Miso Paste 12 oz. Sugar 1 cup Sake (cooking grade) 1 cup Mirin 1 tbsp. Cooking Oil (for caramelizing fish in non-stick skillet) To Prepare The Black Cod and Miso Marinade: Combine and whisk all the ingredients in a heavy bottomed sauce pot. Place over low heat and simmer at 185 degree, stirring regularly, for approximately 1-1/2 to 2 hours or until the marinade reduces down to a dark caramel color. Remember to stir often. Once finished, cool the marinade completely in the refrigerator. To prepare the fish, place the fish into a shallow container and cover the fish in half of the marinade. Cover and marinate the fish for 3 days in the refrigerator. To prepare the fish for cooking, pre heat the oven to 375 degrees. Remove the fish from the marinade and coat the fish evenly once more with the reserved marinade. Heat a non-stick skillet over medium low heat with cooking oil. Caramelize both sides of the filets then transfer the fish onto a baking pan lined with parchment paper and bake for approximately 3-4 minutes or until the fish is firm to the touch.