[ingredients]4 black cod fillets, about half pound each
3 cups Nobu-style Saikyo Miso
1 stalk hajikami[/ingredients]

[instructions]1. Pat the fillets thoroughly dry with paper towels. Slather the fish with the Nobu- style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.

2. Preheat oven to 400 degrees? Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fish but don’t rinse it off. Place the fish on the grill or broiler pan, and grill until the surface of the fish turns brown. Then bake for 10-15 minutes.

3. Arrange the black cod on individual plates and garnish with a stalk of hajikami. Add a few extra drops of Saikyo Miso to each plate.[/instructions]

*This dish is a favorite of Robert De Niro, who likes to eat it with sake in hand! Pick up a copy of Nobu Recipes at Nobu Southampton. [image courtesy of Nobu]