I had every intention of posting this while in NYC this past week, but clearly that didn't happen. I even lugged my laptop all the way with me, in addition to half a suitcase dedicated to the blizzard that never happened. I also made a promise to not be that person who flies in from L.A. and says obnoxious sentences like, "we've really had an especially warm winter this year, way more perfect than normal", and instead just made it a point to tell my friends how sympathetic I am for their tortured existence.
Considering the necessity for gloves to remain on at most times I didn't post as much on instagram. That said, I really should summon together a little NYC restaurant roundup post. I tend to go to the same places on every trip back, sprinkled with some newbies, but anyone who knows me, knows that when I lived there I was a walking Zagat guide (and also a few pounds heavier).
Nobu has a couple of restaurants in NYC, one being Nobu 57, a regular hang out for a couple of my friends, (not one of mine). Known for a few things, not limited to Robert De Niro's co-ownership, their star dish is a life-altering, buttery, tender Miso Black Cod. I last had it in Vegas at the new Caesars' location, and at $38, it's worth every bite, but not every penny when you realize how simple it is to make. It's also a restaurant dish that translates beautifully to the home kitchen, as long as your oven has a broiler feature.
The real reason I've posted this is because I've had at least 10 people ask me for the recipe, so this post is many months overdue. Here you are Mom, Jackie, Aunt Karen, Julie, Lou, Tom, Hoo, Allison, Jeff, Gen, Tiff, Susan and Megan. Here you are everyone else.
Let me know what you think!
Miso Black Cod
Adapted from Nobu Matsuhisa
INGREDIENTS: (makes 6, 4 oz. filets)
- 24 ounces black cod (aka sablefish), cut into 4 oz. portions
- 7 ounces mellow white miso
- 1/2 cup mirin
- 2 1/2 tablespoons sugar
Turn on your oven's broiler.
Whisk together the miso, mirin and sugar until smooth. Add the black cod, covering fully with the marinade, and let marinate anywhere from 4-48 hours. I allowed 6 hours for this batch.
Spray a cast iron skillet or non-stick sheet tray with oil (you want something that will allow for easy clean up). Parchment and wax paper will burn. Foil will stick to the skin (even though I peel the skin off before serving). Use foil if you have nothing else.
Wipe of excessive marinade, leaving a thin layer. Place onto your pan, skin side down, and allow a little space between each piece of fish. Set this about 6 inches under the broiler and cook 20-25 minutes until a nice deep golden brown. KEEP AN EYE ON THEM. ALL OVENS ARE DIFFERENT AND YOU MAY NEED WAY LESS TIME. Some black is good!
When hot, it's easy to remove the skin and any extra bones.
–I try to buy thicker filets, to achieve best results. You can absolutely cut larger portions.
–There are several types of miso available, look for white. It will be refrigerated.
–Mirin is found in the Asian cooking section. It’s a sweet cooking wine.