Miso Glazed Patagonian Toothfish

Porco Rosso

First, a word about bananachipz good point that I probably shouldn't be buying Chilean Sea Bass at all:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=713999&catid=1

I just want to mention that Whole Foods is saying that they are sourcing their's from sustainable fisheries now:

http://blog.wholefoodsmarket.com/2007/07/chilean-sea-bass-with-grilled-mango-salsa/
http://theoystersgarter.com/2008/12/22/sustainable-chilean-sea-bass/

I don't think this means that it's no longer endangered and I'll avoid it from other sources.
In any case, I'd like to try this recipe with the original black cod Mr. Matsuhisa calls for in his recipe:

http://www.epicurious.com/recipes/food/views/Black-Cod-with-Miso-105872

The 2 day marinade makes a fish that's already delicious and succulent much much more so. I ended up just grilling it at 450 for about 5 minutes per side. I served it with wasabi mashed potatoes and sesame/miso/citrus greenbeans.


The green-beans were good, but their strong miso flavor distracted from the subtle miso flavor in the fish. This was the richest-tasting fish I ever had. It's almost bizarre - like the foie gras of fish. The wasabi potatoes were tasty, but if I did it again I would serve it with something with more astringency to balance all that richness. For this dish, we popped open an old bottle of cheap champagne in the refrigerator and that cut through all the buttery succulence very nicely.

Susan Egglaine

Good job!