If you google up black cod (AKA sablefish) you’ll undoubtedly come across the miso preparation made famous by the NOBU chain of restaurants. That particular recipe calls for several days marination, which to be honest, I usually don’t have the foresight or planning to achieve!
In the above recipe I made a sauce in situ from scratch. I cooked the fish gently in the pan with some oil until it started to barely flake. From there I added a couple tablespoons white miso paste, some soy and a little honey. The result was an absolute sensation popping with miso-umami. Sablefish is quite the fatty fish so it’s pretty hard to over cook this one.
On the side some simple white rice with Asian salad – you can see that recipe here.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!