miso makes a good fish better

http://www.nytimes.com/2004/04/14/dining/the-minimalist-miso-makes-a-good-fish-better.html?scp=1&sq=miso%20makes%20a%20good%20fish%20better&st=cse

This Minimalist site has lots of good recipes. This is one I want to try.  The fish they use is Black Cod or Sablefish, but it sounds a lot like WSB in texture.   Coudn't be a simpler recipe.   I was trying to relocate this recipe and found dozens of others on other websites for using miso on fish. 

I have had smoked black cod before, its really rich, and tasty.  Miso on seabass sound great

MISO Hungry!

My wife uses a similar recipe to make miso salmon, which is always a hit. She uses (approximately)

2 parts miso paste
3 parts sake
2 to 3 parts sugar

She marinates the fish overnight and then broils it, with the fish as close to the heat as possible. The goal is to get some brown-ness on the fish before it's overcooked.

We recently tried this with CA halibut for the first time, and it worked great. In this case, we had 3 filets, each about  12" to 14" long and maybe 3/4" thick. For the marinade, a "part" was only about a tablespoon, so it does not take much. The fish was broiled for just 5 minutes and it was done. Since the cooking time was so short, it did not get much brown on it, but would have been overdone if cooked any longer---and nobody wants overdone halibut! We might try adding just a little more sugar next time, so that it will brown faster.

It's a really simple recipe the definitely works well for salmon and halibut, and probably worth trying with lots of other species too...

Thanks for that.  I make a batter of 1 to 1 parts koji and white miso.  Thin it with 1 to 1 parts sake and mirin.  Marinate for 3 days, grill or however your cooking technique, this is a base flavoring to which much can be added.