Miso Glazed Cod
This is a take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you’re broiling. You will cook on one side, allowing the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Simply broil the fish until the meat flakes and the bones pull out with no effort.