Asian-inspired flavors bring out the best in local vegetables. Although wildcaught Pacific black cod is not local, it is considered a “Best Choice” fish by the Monterey Bay Seafood Watch for its sustainable certification by the Marine Stewardship Council. The sake glaze brings out the rich buttery flavor of the cod. It’s best to marinate the fish for several hours or even overnight to allow the flavors to meld, so make sure to plan ahead.
SAKE-GLAZED BLACK COD
Serves 4
¼ cup sake or vodka
¼ mirin or sweet sherry wine
⅛ cup sugar
4 ounces white miso
4 (4-
