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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!