Miso-Maple Glazed Black Cod...Miso-Maple Glazed Black Cod with Charred Scallion Oil and Ginger-Edamame Purée

An exquisite harmony of rich, buttery sablefish glazed in sweet-savory miso, paired with a velvety ginger-infused edamame purée and a vibrant, smoky scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a medium bowl, whisk together the white miso, maple syrup, mirin, and sake until smooth. Coat the black cod fillets in the marinade, cover, and refrigerate for at least 1 hour (preferably overnight).

2. 02

   To make the charred scallion oil, heat a dry cast-iron skillet over high heat. Add the scallions and char until blackened and wilted, about 5-6 minutes. Transfer to a high-speed blender with the grapeseed oil and sea salt. Blend on high until completely smooth and vibrant green. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth; set aside.

3. 03

   For the purée, combine the blanched edamame, heavy cream, dashi stock, and grated ginger in a small saucepan. Simmer gently over medium-low heat for 5 minutes. Transfer to a blender, add the cubed butter, and blend on high until velvety smooth. Season with salt to taste and pass through a fine tamis sieve for a professional texture. Keep warm.

4. 04

   Preheat your oven to 400°F (200°C). Gently scrape excess marinade off the fish, reserving the marinade.

5. 05

   Heat a splash of oil in an oven-safe non-stick pan over medium-high heat. Sear the cod skin-side down for 2 minutes. Flip the fish, brush generously with the reserved marinade, and transfer the pan to the oven.

6. 06

   Roast for 6 to 8 minutes until the fish is flaky and the top is beautifully caramelized and glazed. Baste once halfway through.

7. 07

   To plate, spoon a generous pool of the warm ginger-edamame purée onto the center of each plate. Carefully nestle the glazed black cod atop the purée. Drizzle the emerald-green scallion oil artistically around the plate and serve immediately.