Method

About 2 days ahead, make the miso.  In a heavy-bottomed nonreactive saucepan, bring the sake and mirin to a boil, and continue to boil for 2 to 3 minutes to let the alcohol evaporate.

Using a wooden spoon, stir in the sugar until it dissolves, then slowly mix in the miso paste, a little at a time.  Cook over medium heat, stirring constantly so as not to let the mixture burn, for 10 to 15 minutes.

Strain the mixture through a strainer to remove and lumps, then let cool and chill until very cold.

Place the fish in a nonreactive container, pour a good splash of the miso over each fillet, and let marinate for 1 to 2 days in the refrigerator.

When you want to cook the fish, heat a broiler or the oven to 400°F.  Place the fillets in the broiler pan or on a nonstick baking sheet and cook under the broiler or in the heated oven for 10 to 12 minutes, turning once if broiling, until cooked through and golden on the outside.

Place on a serving dish and dress the plate with a little extra saikyo miso and some cherry plum tomatoes on the vine or small, slender zucchini.

Serves: 2

Note: "The Pacific black cod, or sablefish, with miso has become perhaps one of the most famous dishes at all of the Nobu restaurants.  Here we use the same technique and cooking method with Atlantic cod, halibut and salmon.  Some of our customers like to squeeze fresh lemon juice over the top to balance out the sweetness of the saikyo miso, but this is a matter of personal taste." Nobu Matsuhisa

Reprinted with permission from ©Matsuhisa Nobu and Mark Edwards, Nobu West, published by Andrews McMeel  click for book review

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