Nobu not Next Door. Downtown. Still worth the trip.

But. Found gorgeous filet at Citarella couple blocks away on Broadway. Serves 2.

Marinate 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.