Cooking: Miso-Glazed Cod

One of our friends mentioned how often she ate cod so I decided to make it for dinner tonight. Not just any cod, but miso-glazed. Unfortunately, the grocery store near our house didn't have any miso, so I had to make a special run to the aZn grocery store just for that. It was worth it though. Justyn is digging in like nobody's business right now.

Miso Glazed Cod

1 1/2 pound(s) uncooked cod, four 6 oz black cod or regular cod fillets
1/4 cup(s) miso
2 Tbsp dark brown sugar
1 fl oz mirin, about 2 tablespoons
1 Tbsp ginger root, freshly grated
1 Tbsp sesame oil, dark-variety
1/4 cup(s) rice wine vinegar
1/4 cup(s) scallion(s), sliced very thin (for garnish)

Place fish, skin-side down, in a broiler-proof pan.

Place miso, sugar, mirin, ginger, oil and vinegar in a blender; blend until smooth. Pour glaze over cod and marinate in refrigerator for at least 30 minutes and up to 1 hour.

Preheat broiler to high.

Broil fish until topping turns golden brown and starts to caramelize, and fish is no longer translucent in middle, about 8 to 10 minutes. Serve garnished with scallions.