Miso Black Cod with Crab Cake Crumble
Black cod, like Chilean bass, has bones in the front end of the fillets. These bones don't come out of raw fish without cutting up the fish. Cook them in the fish and when the fish is done, you can pull them out by hand very easily before serving.
4- 6 ounce fillets Black Cod
1 cup miso marinade
2 crab cakes (available at Dirk's Fish)
2 tablespoons canola oil
pan for sauteing on the grill (We like a Tony's Broil pan)
Put fish in miso marinade for at least 2 hours, the longer the better.
Remove fish from refrigerator 30 to 45 minutes before cooking. Grill should be hot with charcoal or on high for gas. Crumble crab cakes into small pieces. Place pan on the grill, add oil, heat until a piece of crabcake sizzles. Add crab crumbs and cook until crispy brown, remove from heat and place on paper towels, set aside. Lay fish flesh side first on the grill for about 2 to 3 minutes. Flip to the skin side and cook for about 6 to 8 minutes. When the fish is done it will slide off the skin. Plate fish, spread crab crumbs over fish and serve with tropical salsa on the side.
Serves 4 people. Enjoy