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Ingredients

• ✓ black cod
• cooking spray
• white miso paste
• water
• mirin
• sake
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.
3. 3 Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.
4. 4 Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.
5. 5 Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.
6. 6 Serve with your favorite sides, enjoy!

By John Mitzewich

Ingredients

• ✓ black cod
• salmon
• red snapper
• ling cod
• onion
• carrot
• egg
• white sugar
• salt
• white pepper
• water
• matzo meal
• white sugar
• paprika
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Grind salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots together. Place mixture into a large wooden bowl. Using a hand chopper, add eggs one at a time, mixing well after each addition.
3. 3 Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper; continue to chop until very well blended. Stir in ice water a little at a time throughout this process. Add matzo meal and chop again until mixture is thick enough to bind together to make a ball; if not, add more matzo meal. Set aside.
4. 4 Fill 2 large heavy stockpots half full with water. Slice 1 raw onion and 1 carrot into each stockpot. Add fish skins, if desired.
5. 5 Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with salt. Bring to a boil over medium heat and let boil for 10 minutes.
6. 6 Using wet hands, shape fish mixture into oval-shaped balls and carefully drop into boiling stock.
7. 7 Cover the stockpots slightly and cook over medium-low heat for 2 hours. Remove from heat and let balls sit in the pot for 10 minutes.
8. 8 Remove balls carefully to containers and strain remaining stock over balls, just barely covering them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.

By Eileen Mintz

Ingredients

• ✓ black cod
• tomato
• basil
• olive oil
• pinot gris
• red onion
• garlic
• salt
• black pepper
• cooking spray
• dijon mustard
• butter
• arugula
• parmesan cheese

Instructions

1. 1 Combine tomatoes, basil, olive oil, wine, onion, garlic, salt, and black pepper in a bowl; refrigerate until flavors blend, about 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat a rimmed baking sheet with cooking spray.
3. 3 Combine Dijon mustard and butter in a small bowl; set aside. Place black cod, skin-side down, on the prepared baking sheet.
4. 4 Bake in the preheated oven for 5 minutes. Flip; brush mustard-butter over black cod, coating surface completely. Continue baking until it flakes easily with a fork, 5 to 6 minutes. Cut into 4 pieces.
5. 5 Spread arugula onto serving plates; top each with 1 piece black cod, tomato topping, and Parmesan cheese.

By Richard Denker