- Six 6-oz. cod fillets
- 1/3 cup low-sodium blond or white miso
- 1/4 cup firmly packed dark brown sugar
- 1 tsp. toasted sesame oil
- Optional: 2 Tbs. mirin (Japanese cooking wine)
Rinse the fish fillets and pat dry with paper towels.
Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2 Tbs. of the miso glaze onto each fish fillet. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.
Heat the broiler. Place the fish on a baking sheet, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes. Remove the fish from the oven and brush with the remaining glaze. Reduce the oven temperature to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.