I have discovered the James Beard online website for recipes! Recipes on here look so beautiful. Tried this recipe for fish. I marinated the fish for 3 hours.

My modifications:

• Used two 10 oz packages of frozen tilapia, thawed (6 filets)
• Used 1/4 cup of miso paste instead of 1/2 cup white miso
• Used 1/4 cup of rice wine instead of 1/4 cup of sake
• When making the marinade, I missed the direction to heat the sauce. But it still turned out yummy! I just mixed all the marinade ingredients together, lay the fish in a dish and poured marinade over it. 
• Did not make the ginger-miso vinaigrette

SAKE-GLAZED BLACK COD

Nora Pouillon

Blue Circle Foods, Washington, D.C.

Ingredients

Glazed Black Cod:

·        1/4 cup mirin or sweet sherry wine

·        1/4 cup sake or vodka (used rice wine)

·        2 tablespoons soy sauce or tamari

·        1 tablespoon sugar

·        2 teaspoons grated ginger, or 1/2 teaspoon powdered ginger (optional) (used 1/2 teaspoon ginger powder)

·        1/2 cup (4 ounces) white miso (used 1/4 cup miso paste)

·        Four 4-to-5-ounce black cod fillets (also called sablefish or Pacific cod) (used 6 filets of tilapia- 20 oz)

Ginger–Miso Vinaigrette:

·        1/4 cup (2 ounces) white miso

·        3 tablespoons yuzu juice (available in Japanese grocery stores, or use lemon juice)

·        2 tablespoons peeled and chopped ginger

·        1 tablespoon tamari or soy sauce

·        1/4 teaspoon freshly ground black pepper

·        6 tablespoons sunflower oil or other vegetable oil

Method

Prepare the cod: in a medium saucepan, combine the mirin, sake, soy sauce, sugar, and ginger (if using) and cook until the alcohol has evaporated and the sugar has dissolved, 2 to 3 minutes. Whisk in the miso paste and allow to cool. (This makes about 3 cups of marinade.)

Arrange the fish fillets in one layer in a flat-bottomed glass pan. Cover with a moistened cheesecloth and pour the sake marinade over the cheesecloth, spreading it out evenly to cover the fish. Marinate in the refrigerator for a least 1 hour, preferably overnight.

Make the vinaigrette: in a blender, purée the miso, yuzu, ginger, tamari, and pepper with 4 tablespoons water until smooth. Slowly add the oil to emulsify. Transfer to a bowl and set aside.

Preheat the broiler. Remove the cheesecloth from the fish. Place the fillets in a roasting pan and broil 4 inches from the heat source, until just cooked through but caramelized on top, 4 to 5 minutes.

Serve the fish with the ginger–miso vinaigrette on the side or poured on top.