Miso black cod had its moment circa early 2003 or so when Nobu and then every other Asian influenced restaurant in creation put it on their menus. It's sweet and almost buttery. When done right it practically melts in your mouth with sweet/salty goodness.
Black cod is hard to come by, so this weekend we found escolar, a Hawaiaan fish, at the Dekalb Farmer's Market. It's also a rich, oily fish like black cod, so it was a reasonable stand in. Apparently escolar can cause some rather, shall we say explosive, results. After reading more about it, I do not recommend taking the chance! The dish we made with escolar was easy to make and totally delicious, but you're taking your life into your own hands if you use that as a black cod substitute!
Miso Black Cod
Adapted from Food & Wine
3 tablespoons mirin
3 tablespoons white wine or sake
1/2 cup white miso paste
1/3 cup sugar
12 oz of escolar or black cod (or another rich and oil fish)
Bring mirin and white wine (or sake) to a boil in a small saucepan. Whisk in miso until dissolved. Add sugar and cook over moderate heat, whisking until dissolved. Transfer the marinade to a baking dish and let cool. Add the escolar and turn to coat. Cover and refrigerate overnight.
Preheat oven to 400. Scrape the marinade off the fish but don't rinse. Broil or grill fish for approximately 5 minutes or until caramelized on top. Put in oven and bake until internal temperature reaches 140 degrees, approximately 10-15 minutes.