I am such a huge fan of black cod aka butterfish aka sable fish. According to Wikipedia it’s not really a cod and that’s probably why I like it so much. The flesh is so moist, flaky and full of flavor and the skin gets real nice and crispy when it’s pan fried. I’ve made this Nobu inspired recipe before and its’ one of my all time favorites. The miso marinade does something magical to the fish and it comes out buttery tasting.
I screwed up this recipe but you know what, it still came out great. I mixed all the marinade ingredients in a bowl and then boiled them. Who knows, maybe I improved the damn thing. After the alcohol from the wine is boiled off, let the marinade cool to room temperature.
Cut the cod into pieces. Each piece will be a serving so cut them about 3-4 inches long.
Place them in a ziploc bag and pour in the marinade. Let it sit in the fridge while you prepare the rest of dinner. You can marinade it for up to 2 days if you are so inclined but it’s still really good with just an hour or two of marinading time.
When ready to cook, heat up a nonstick pan with canola oil in it on medium high heat. Put the cod in the pan skin side down and let it cook until the skin gets crispy and then flip it to sear the other side. This should just be a few minutes on each side. Then serve warm on a platter and garnish with chive blossoms.