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.