This preparation of marinated black cod from Food & Wine is simple, yet incredibly rich on flavor. This protein-packed fish also contains over 1,000mg of omega-3's! Add on a seaweed salad to complete the meal - this combination of seaweed & kale is incredibly rich in iron. Best enjoyed with a glass of our 2018 Mother of Pearl Chardonnay
Credit: Nobu Matsuhisa via Food & Wine Magazine
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving
1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
2. Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
Miso is a wonderful, versatile ingredient, adding saltiness and a whole lot of umami. This richness matches the weight of our 2018 Mother of Pearl Chardonnay perfectly. The sweet vanilla and spice notes from oak aging sing alongside the subtle sweetness of the marinade and spiciness of pickled ginger. It's a healthy yet decadent meal that's easy to make.