Recipe: Miso- and beer-marinated black cod

Total time: 45 minutes plus 16 hours marinating time

Servings: 6

Note: From Hans Röckenwagner. Black cod also is known as sable fish or, if filleted, as butter fish. Serve with Franziskaner Hefe-Weisse or Hoegaarden Witbier.

1 cup red miso paste

3/4cup water

1 cup Franziskaner Hefe-Weisse beer

1 scant cup sugar

1/2 teaspoon salt

1/4 teaspoon ground white pepper

6 (3 1/2- to 4-ounce) pieces of black cod, cleaned

12 medium shallots, peeled

1 tablespoon olive oil

1 tablespoon butter, melted

2 cups frisée (yellow part only), cleaned

2 tablespoons bonita flakes

1. Whisk together the miso, water, beer, sugar, salt and pepper in a large nonreactive (glass or porcelain) bowl. Place the black cod in the miso mixture, making sure all sides of the fish are well covered with marinade. Cover and place in the refrigerator overnight or for at least 16 hours.

2. Pan roast the shallots in the olive oil over low heat until browned and caramelized, about 20 minutes. Set aside.

3. Remove the cod from the refrigerator. Heat the broiler on high. Line a sauté pan with aluminum foil and generously brush the foil with butter. Place the cod on the foil, skin side down, making sure not to remove all the miso marinade. The cod pieces should have a light coating of marinade all around and not touch each other.

4. Place the pan directly under the broiler. There should be about 1 1/2 inches between the fish and the heating element. Broil the cod for 7 to 10 minutes or until browned and cooked (the fish will appear flaky and soft). If the fish browns too fast, either reduce the temperature or, even better, lower the pan so it’s farther from the heating element.

5. Serve the cod immediately with the roasted shallots and frisée for garnish and texture. Sprinkle the finished dish with bonita flakes.

Each serving: 499 calories; 22 grams protein; 48 grams carbohydrates; 4 grams fiber; 24 grams fat; 5 grams saturated fat; 61 mg. cholesterol; 2,262 mg. sodium.