Miso-Maple Glazed Black Cod...Miso-Maple Glazed Black Cod with Edamame Purée

An elegant, elevated take on classic Japanese sablefish. Velvet-textured black cod is marinated in a sweet white miso and maple glaze, pan-seared to caramelized perfection, and served over a vibrant edamame-wasabi purée with a bright yuzu-ginger reduction.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the white miso, mirin, sake, and maple syrup until smooth. Coat the black cod fillets thoroughly in the marinade, transfer to a shallow dish, cover, and refrigerate for at least 2 hours (ideally 12-24 hours).

2. 02

   To make the purée, heat heavy cream and 1 tablespoon of unsalted butter in a small saucepan over low heat until warm. Transfer the warm cream mixture, blanched edamame, wasabi paste, and sea salt to a high-speed blender. Blend on high until completely smooth, then pass through a fine-mesh chinois for an ultra-velvety texture. Keep warm.

3. 03

   For the reduction, combine yuzu juice, tamari, and grated ginger in a small saucepan over medium-low heat. Bring to a gentle simmer and let reduce by half (about 3 minutes). Remove from heat and vigorously whisk in the remaining 1 tablespoon of cold, cubed unsalted butter to create a glossy emulsion. Strain and set aside.

4. 04

   Remove the cod from the marinade, gently wiping off excess glaze to prevent burning. Heat grapeseed oil in a cast-iron skillet over medium-high heat. Add the cod skin-side down and sear for 3 minutes until the skin is crispy and lightly charred. Carefully flip and sear for another 2 to 3 minutes, basting with the pan juices until caramelized and flakes easily.

5. 05

   To plate, spoon a generous pool of the warm edamame purée onto the center of two warmed plates. Place a caramelized cod fillet on top of the purée. Drizzle the yuzu-ginger reduction around the plate, and garnish with micro shiso leaves and a sprinkle of toasted black sesame seeds.