This recipe is my take on a 1990s classic: Black Cod with a sake-miso marinade, invented (so far as we know) by Nobu Matsuhisa in 1989. Black cod, or sablefish, is rich in omega-3 fatty acids, and can stand up to this strong marinade, but you could use any full-flavored fish, such as salmon, mackerel or catfish. While easy to make, this is a showpiece dish: You don't need much more than a nice green salad and some simple steamed rice to go with it. You should be able to find white miso (which is really beige) in good supermarkets -- and in all Asian markets. This recipe serves 4.

See Also

Sablefish with Ouzo Sauce

All About Cooking with Sablefish or Black Cod

Japanese Shrimp with Egg