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Black cod marinated in miso and beer

Time45 minutes
YieldsServes 6
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A Franziskaner Hefe-Weisse and red miso are used to marinate the black cod (also known as sablefish or, if filleted, as butterfish). A prime example of a Bavarian hefeweizen, the beer is a soft, delicate brew with an aroma of cloves, a hint of banana in the aftertaste, a tart finish and an almost creamy consistency. The finishing sprinkling of bonito flakes gives the dish a slight smokiness, which is a great combination with the yeasty, slight sourness of the beer.

Serve with Franziskaner Hefe-Weisse or Hoegaarden Witbier, a spritzy, light-bodied Belgian wheat beer that has a fetching aroma of citrus and coriander and a brisk, dry finish that nicely pierces the slight oiliness of the fish.

From the story: Cork that Bordeaux and pour a cold one

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1

Whisk together the miso, water, beer, sugar, salt and pepper in a large nonreactive (glass or porcelain) bowl. Place the black cod in the miso mixture, making sure all sides of the fish are well covered with marinade. Cover and place in the refrigerator overnight or for at least 16 hours.

2

Pan roast the shallots in the olive oil over low heat until browned and caramelized, about 20 minutes. Set aside.

3

Remove the cod from the refrigerator. Heat the broiler on high. Line a saute pan with aluminum foil and generously brush the foil with butter. Place the cod on the foil, skin side down, making sure not to remove all the miso marinade. The cod pieces should have a light coating of marinade all around and not touch each other.

4

Place the pan directly under the broiler. There should be about 1 1/2 inches between the fish and the heating element. Broil the cod for 7 to 10 minutes or until browned and cooked (the fish will appear flaky and soft). If the fish browns too fast, either reduce the temperature or, even better, lower the pan so it’s farther from the heating element.

5

Serve the cod immediately with the roasted shallots and frisee for garnish and texture. Sprinkle the finished dish with bonito flakes.

From Hans Rockenwagner.