Miso-Butter Glazed Black Cod...Miso-Butter Glazed Black Cod in Yuzu Dashi

Succulent sablefish marinated in a rich miso-butter emulsion, served in a delicate, citrus-forward dashi broth with charred seasonal greens.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the white miso, softened butter, mirin, sake, and ginger until a smooth paste forms.

2. 02

   Pat the cod fillets dry with a paper towel. Coat the fish thoroughly with the miso-butter mixture and let marinate in the refrigerator for at least 30 minutes.

3. 03

   In a small saucepan, bring the dashi stock to a gentle simmer. Remove from heat and stir in the yuzu juice. Keep warm but do not boil to preserve the citrus aromatics.

4. 04

   Heat a heavy-bottomed or cast-iron skillet over medium-high heat with a drop of neutral oil. Sear the bok choy cut-side down until charred and tender-crisp (about 2 minutes). Remove and set aside.

5. 05

   In the same skillet, reduce heat to medium. Wipe away excess carbon. Place the cod fillets in the pan. Sear for 3-4 minutes per side, allowing the miso sugars to caramelize into a deep golden crust. The fish should be opaque and flake easily.

6. 06

   To serve, pour a shallow pool of yuzu dashi into two warmed bowls. Place a cod fillet in the center and arrange charred bok choy alongside. Drizzle with a few drops of toasted sesame oil.