Miso-Glazed Cod

This recipe, excerpted from The Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.

• Six 6-oz. black cod (sablefish) or regular cod fillets
• 1/3 cup low-sodium blond or white miso
• 1/4 cup firmly packed dark brown sugar
• 1 tsp. toasted sesame oil
• 2 Tbs. mirin (Japanese cooking wine)

Rinse the fish fillets and pat dry with paper towels.

Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2 Tbs. of the miso glaze onto each fish fillet. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.

Heat the broiler. Place the fish on a baking sheet, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes. Remove the fish from the oven and brush with the remaining glaze. Reduce the oven temperature to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.