Nobu not Next Door. Downtown. Still worth the trip.
But. Found gorgeous filet at Citarella couple blocks away on Broadway.
Serves 2.
Marinade 2 pieces cut crosswise in your favorite Miso Asian Sauce.
Refrigerate at least a few hours. Overnight to 48 hours is great.
Remove from fridge and bring to room temperature.
Wipe excess marinade from the cod with paper towels.
Coat non-stick skillet with oil.
On high flame brown cod skin side up to almost black.
Turn and brown the skin side, 2-3 minutes.
Cover on medium high heat.
Cook until opaque.
Maybe 5 minutes depending on thickness.
Can add more sauce if desired.
Plated glazed black cod with peas and mushrooms.
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