Nobu not Next Door. Downtown. Still worth the trip. But. Found gorgeous filet at Citarella couple blocks away on Broadway. Marinade 2 pieces cut crosswise in their Miso Asian Sauce or any of your favorite Miso 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 and on high flame brown skin side up to almost black. Turn and brown the skin side, 2-3 minutes. 

Cover and on medium cook until opaque. Maybe 5 minutes depending on thickness. Can add more sauce if desired.

Finally figuring out new stove. Yay.

Plated glazed black cod with peas and mushrooms.