Black Cod with Nobu Miso Part 2
I gotta tell you my friends, I have no idea what the actual difference between regular cod and black cod is.
I would Google it, but my computer is having technical difficulties communicating with the search engine at this moment.
What I do know is that black cod is way more awesome!
Black cod is less fishy, and way more buttery and delicate. Basically, it rocks.
But, on par with most other elevated ingredients, it is hard to come by and more expensive.
My advice to you? If you see it anywhere, pounce. Because you never know when you will get another shot!
You will need…
4 black cod fillets, about ¼ pound each
3 cups Nobu-Style Saikyo Miso
3 green onions, sliced into ¼ inch pieces
2 tablespoons grated ginger
3 tablespoons rice wine vinegar
Start by patting the fillets dry with paper towels. Slather the fish with the miso and place in a dish and cover tightly with plastic wrap. Nobu suggest that you let it steep in the refrigerator for 2-3 days. Unfortunately I decided to make this the same day so I only marinated it for 2 hours. It was still rather tasty.
Then, mix together your green onion, ginger and vinegar in a small bowl.
Let the onions marinate for at least 1 hour.
Preheat your oven to 400 degrees F and preheat your grill to medium heat.
Lightly wipe off any excess miso clinging to the fish, but don’t rinse it off.
Place the fish on the grill and grill until the surface of the fish turns brown.
Remove it from the grill and bake in the oven for 10 (for just cooked) to 15 (for well done) minutes.
Arrange the cod on individual plates.
Add a few extra drops of the miso to each plate.
Top with marinated onions.
Preferably with a sake bomb.
Love and Beer Floats