Nobu-Style Miso Honey Glazed Black Cod Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Pat the black cod fillets thoroughly dry with paper towels to ensure the glaze adheres properly.

Preheat your oven to 400°F and ensure your oven-safe skillet is clean and ready for use. Keep the fish in the refrigerator until the very last moment before applying the glaze to maintain safety.

Instructions

Glaze Preparation

1. 1Prepare the Miso Glaze
   In a small saucepan over low heat, combine the sweet white Saikyo miso, mirin, sake, and honey. Whisk continuously until the mixture is smooth, well-combined, and glossy. Remove from heat and allow it to cool slightly before coating the fish fillets.
   Look for The glaze should be smooth, glossy, and fully incorporated without any lumps.
   Tip Ensure the heat remains low to prevent the sugars in the honey and mirin from burning.

The glaze is ready when it is completely smooth, glossy, and thick enough to coat the back of a spoon. It should smell fragrant and sweet, with no visible lumps of miso remaining in the mixture.

Coating the Fish

2. 2Coat the Cod
   Pat the black cod fillets dry with paper towels. Generously coat each of the four 6-ounce fillets with the prepared miso honey glaze. Ensure the fish is evenly covered on all sides to allow for a uniform caramelization during the cooking process.
   Look for The fillets should be thoroughly and evenly coated with the thick miso mixture.
   Tip Keep the fish chilled in the refrigerator until ready to sear for better food safety.

Each fillet should be fully enveloped in a thick, even layer of the miso glaze. The fish should look coated and ready for the skillet. Ensure no excess glaze is dripping off the sides to prevent burning in the pan.

Searing and Broiling

3. 3Sear and Broil
   Preheat the oven to 400°F. Place an oven-safe skillet over medium-high heat and sear the coated cod fillets for 2 minutes. Transfer the skillet to the oven and broil at 500°F for 5 minutes, or until the internal temperature reaches 145°F (63°C). The glaze should be bubbling and transformed into a deep, caramelized mahogany bark.
   Look for The glaze should be deep mahogany and bubbling, and the fish should flake easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Watch the broiler closely during the final minutes to prevent the sugar-rich glaze from burning.

The fish is done when the glaze has transformed into a bubbling, dark mahogany bark. The fish should flake effortlessly under the pressure of a chopstick or fork, and the center should be white and tender.

Common mistakes

A common mistake is using too high a heat when whisking the glaze, which can cause the sugars to burn and turn bitter rather than sweet and savory.

Another error is failing to dry the fish before applying the glaze, which prevents it from adhering.

Avoid overcrowding the skillet, as this leads to steaming rather than searing, which prevents the desired crust formation.

How to tell it’s done

The cod is finished when the internal temperature reaches 145°F (63°C). Visually, the flesh should be opaque and pearlescent, flaking apart easily when gently pressed with a fork.

The glaze should be a deep, dark mahogany color and appear bubbling and slightly charred in places, indicating the sugars have caramelized perfectly.

• Fish: 145°F (63°C) in the thickest part