Gluten-Free Nobu-Style Black Cod with Miso

Ingredients:

4 black cod fillets, skinless and boneless (about 6 oz each)
1/2 cup white miso paste
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
2 tablespoons granulated sugar
1 tablespoon sesame oil
1 tablespoon vegetable oil
Sliced green onions for garnish
Optional: Toasted sesame seeds for garnish

Instructions:

In a small saucepan, combine the white miso paste, mirin, sake, and granulated sugar. Cook over medium heat, stirring, until the sugar dissolves and the mixture is well combined. Remove from heat and let the miso marinade cool to room temperature.

Pat the black cod fillets dry with paper towels.

Place the cod fillets in a shallow dish or a resealable plastic bag.

Pour the cooled miso marinade over the cod fillets, making sure they are fully coated. Cover and refrigerate for at least 24 hours, turning the fillets occasionally to ensure even marination.

Preheat your oven's broiler.

Remove the cod fillets from the miso marinade and gently wipe off excess marinade.

Heat sesame oil and vegetable oil in an oven-safe skillet over medium-high heat.

Once the oil is hot, add the cod fillets to the skillet and cook for about 2-3 minutes on each side to sear them.
Transfer the skillet to the preheated broiler and cook for an additional 3-5 minutes, or until the cod fillets are caramelized and cooked through. Keep a close eye on them to prevent burning.

Remove the skillet from the broiler and carefully transfer the cod fillets to serving plates.

Garnish with sliced green onions and toasted sesame seeds, if desired.

Savor the exquisite flavors of this Gluten-Free Nobu-Style Black Cod with Miso, a culinary masterpiece that's sure to impress!