Grilled Miso-Glazed Black Cod
- 4 black cod fillets - (abt 4 oz ea) (or salmon or other flaky fish)
- 1/2 cup red miso glaze plus
- more for brushing
- Canola oil as needed
- Toasted sesame seeds for garnish
Place the fish and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze and refrigerate for at least 4 hours or up to 24 hours.
Preheat an indoor electric grill on medium heat. Brush the grill lightly with canola oil.
Remove the fish from the marinade; discard the marinade. Arrange the fish, skin-side up, on the grill and cook for 4 to 5 minutes. Turn the fish over and cook, brushing once with more miso glaze, until the fish is firm to the touch, 4 to 5 minutes more.
Transfer the fish to a warmed platter and sprinkle with sesame seeds. Serve immediately.
This recipe yields 4 servings.