*if you're in Chicago, go to Dirk's because they already have it marinating.
Black Cod with Miso:
3 tbsp mirin
3 tbsp sake
1/2 cup white miso paste
1/3 cup sugar
six 6-7 oz skinless black cod fillets, about 1 1/2" 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.
MAKE AHEAD The marinade can be refrigerated for up to 1 week.
Recipe: Food & Wine