Bhut Jolokia Miso-Glazed Black...Bhut Jolokia Miso-Glazed Black Cod

A sophisticated fusion of buttery sablefish lacquered in a ghost pepper miso glaze, balanced by a vibrant fermented pineapple-habanero emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, whisk together the miso paste, mirin, sake, honey, and ghost pepper powder until the glaze is silky and uniform.

2. 02

   Pat the cod fillets dry with a paper towel. Coat the flesh side of each fillet generously with the spicy miso mixture, then place in a vacuum-sealed bag or covered dish to marinate for 12-24 hours.

3. 03

   To prepare the emulsion, simmer the pineapple juice and habanero halves in a small saucepan over medium heat until the liquid is reduced to a syrupy 1/4 cup volume.

4. 04

   Discard the habanero. Transfer the pineapple reduction to a high-speed blender; add the lime juice and, with the motor running on low, slowly stream in the grapeseed oil until thick and aerated.

5. 05

   Preheat your broiler to its highest setting. Gently wipe away excess marinade from the fish so it doesn't burn instantly.

6. 06

   Place the fish on a foil-lined baking sheet and broil 4-6 inches from the heat source for 5-7 minutes, until the glaze is blackened in spots and the fish is just opaque.

7. 07

   Pool the pineapple emulsion onto warmed plates. Carefully place the cod on top and finish with a delicate cluster of micro-cilantro and a dusting of sea salt.