Servings: 6

3 tablespoons mirin 3 tablespoons mirin
3 tablespoons sake 3 tablespoons sake
1/2 cup white miso paste (such as Yamajirushi) ½ cup white miso paste (such as Yamajirushi)
1/3 cup granulated sugar ⅓ cup granulated sugar
6 (6- to 7-ounce) skin-on black cod (sablefish) fillets (1 to 1 1/2 inches thick) 6 (6- to 7-ounce) skin-on black cod (sablefish) fillets (1 to 1 ½ inches thick)
2 tablespoons vegetable oil 2 tablespoons vegetable oil
Pickled ginger (optional), for serving Pickled ginger (optional), for serving

Bring mirin and sake to a boil in a small saucepan over medium. Whisk in miso until thoroughly combined, about 1 minute. Add sugar; cook over medium, whisking constantly, until sugar dissolves, 1 to 2 minutes. Transfer marinade to a 9- x 13-inch baking dish; let cool completely, about 20 minutes. Add fillets to marinade, turning to coat. Cover and refrigerate at least 8 hours or up to 48 hours.
Preheat oven to broil with oven rack positioned 6 to 8 inches from heat. Heat oil in a large ovenproof skillet over high. Remove fillets from marinade; scrape off excess marinade. Discard marinade. Place fillets, skin side up, in skillet; cook over high, undisturbed, until flesh is browned, 2 to 3 minutes. Flip fillets. Transfer skillet to preheated oven, and broil until cod is flaky and cooked through, 4 to 6 minutes, watching fillets carefully to ensure they do not scorch. Transfer fillets, skin side down, to plates. Serve with pickled ginger, if desired.

I made this tonight and it was absolutely delicious! I let it marinate for around 22 hours and the flavor came through beautifully. I will definitely be making this again.  I made this tonight and it was absolutely delicious! I let it marinate for around 22 hours and the flavor came through beautifully. I will definitely be making this again.
This needs to marinate for at least three full days to work. Doing it overnight is a disservice to this truly great recipe. Just plan ahead.  This needs to marinate for at least three full days to work. Doing it overnight is a disservice to this truly great recipe. Just plan ahead.
I really liked this recipe. I found that I needed to cook my fillet about 2 minutes longer to get the fillet perfectly cooked. I served it with baby bok choy. I definitely will be making again!  I really liked this recipe. I found that I needed to cook my fillet about 2 minutes longer to get the fillet perfectly cooked. I served it with baby bok choy. I definitely will be making again!
OMG this is sooo good. I make it with Sable fish/black cod or chilean sea bass......family favorite and no leftovers.  OMG this is sooo good. I make it with Sable fish/black cod or chilean sea bass......family favorite and no leftovers.
This is incredible time after time. Nobu/Matsuhisa do it best, naturally, but these directions help us feel like pros because even though we never make time to let it marinate for long enough, it always turns out so unbelievably tender and delicious. Thank you for sharing this secret!  This is incredible time after time. Nobu/Matsuhisa do it best, naturally, but these directions help us feel like pros because even though we never make time to let it marinate for long enough, it always turns out so unbelievably tender and delicious. Thank you for sharing this secret!