Best Miso Black Cod recipe

This could be one of the best things I have ever eaten. Even if you don't like fish-its impossible to not love this !

Enjoy

Miso
6 1/2 tablespoons sake
6 1/2 tablespoons mirin (japanese rice wine)
3/4 cup of sugar
10 oz white miso paste

2 Fresh Cod, Halibut or Salmon filets, each about 4oz, still with the skin on but any pin bones removed.

1. About 2 days ahead, make the miso. In a heavy bottomed non reactive saucepan, bring the sake and mirin to a boil, continue to boil for about two or three minutes to let the alcohol evaporate.

2. 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 a medium heat, stirring constantly so as not to let the mixture burn for about ten - fifteen mins.
(A Gary Tip: the more white miso paste you use in this mix the sweeter it turns out)

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

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

5. When you want to cook the fish, heat a broiler or oven to 400 degrees F, place the fillets in the broiler pan or a non-stick baking sheet and cook for 10-12 minutes, turning once if broiling, until cooked through and golden on the outside.

6. Place on a plate and drizzle any extra Miso over it and enjoy.