|My childhood memories of eating in a nice restaurants in Hawaii, one of my favorite dishes was miso butterfish. It's basically black cod (sable fish) marinated in a misoyaki marinade for a couple of days then baked or pan seared and finished in oven. The sweet, stick results with hot white rice was Ono-licious.
I've used this on rockfish and store purchased cod. This time I used it on striper fillets.
Misoyaki Marinade - oh yeah, works with dark meat chicken also...
1 cup sake
1 cup mirin
1/2 cup orange juice
1 cup sugar
1 1/2 cups White "Shiro" Miso Paste
2 TBSP red "Aka" miso paste (optional)
1 TBSP soy sauce (shoyu for us Japanese)
Combine the sake, mirin, OJ, and sugar in a pot, bring to a simmer until sugar is disolved. Continue for ~5 minutes to burn off as much alcohol. Take mixture off the heat.
Add both miso pastes and soy sauce and stir in until puree smooth. Let the marinade cool.
Put your fillets in a Ziploc "type" bag pour about half the marinade over the fillets and let sit in the refrigerator for 2-3 days. Save the extra marinade for the next time in the fridge or freeze. Good for a few weeks.
When you're ready to cook, preheat the oven to 375. I would layer out a oven pan with foil and spray or coat with oil. Lay out the fillets and cook up 10-20 minutes depending on thickness of the fillets.
Best with hot rice...