Alisa Fleming, www.GoDairyFree.org ~ At The Organic Chef Monthly, Al Rosas is The Organic Chef.  Innovation and preservation of Artisan foods and sustainable family farming are his goals.  But he doesn't just preach it, he offers wonderful recipes to enjoy organic living.  He and his wife Erin, put together The Organic Chef Magazine, and it is definitely worth a peak.  This month's focus is on wild caught fish, so Chef Al, not surprisingly, created a wonderful fish recipe to go with the theme.  Below is his Miso Cod, which he states is one of his wife's favorite recipes ...

MISO COD

By Chef Al Rosas of The Organic Chef Magazine

The Sake can be of course your choice, filtered or unfiltered but the same rule applies as wine. If you would not drink it, do not cook with it. There is organic sake on the market as well as Mirin. This recipe can be used with any firm (sustainable wild caught) white fish (free of tripolyphosphates). You may choose to add Ginger or Garlic to this recipe I have done both and they work well. I serve mine on top of a toasted sushi rice cake sprinkled with sesame seeds and parsley. Please try different variations and let me know how they turn out.

Ingredients

• 12 oz. Black cod filet
• ¼ cup warm water
• ¼ cup Sugar
• 2 oz. Yellow Miso paste
• 1 oz. Mirin
• 1 oz. Sake

Method

Combine water and Sugar in a sauce pan and heat over a moderate heat until the Sugar is dissolved. Remove from the stove top and add Miso dissolve then add the Mirin and Sake.  When the mixture has cooled marinate your fish (Cut in to as many pieces as you need to serve as many people as you wish) no less than 4 hours, over night is good. When it's time to eat, place the fish on top of a rack inside of a baking sheet and broil for 4-6 minutes. Be careful not to over cook the fish it is best served medium not well done.