Tip: HAVE A FANCY FAVORITE.
For each cook, there must be go to favorites, and it's good to have something fancy.
A dish that is a little special, something to cheer everyone up, a little treat for yourself.
Mine is Miso Cod from Nobu.
The full recipe takes foresight. For it to be full flavor, the fish needs to be marinated for 2 days. (That's the amount of time I like best.)
But it's possible to do it in an afternoon, or overnight, just soak it in the marinade and keep it there until you're ready to cook.
However, I do have a cheat for it.
When I make the marinade:
- I make double what I need and freeze it in a small glass jar.
- I also buy extra black cod, use a paper towel, pat it dry and put it in a ziploc bag, pushing as much air out as possible.
So if I know that's what I want to eat, or that I am cooking a "big meal."
I just defrost the marinade by either
- leave it out
- Putting it in warm water
- Defrost in microwave at 30 percent heat
*Don't Put the Glass Jar in the microwave on full heat, the jar will crack.
*Don't heat up the marinade until it's hot.
Once it's more or less liquid, put the marinade in the ziploc, squish it around, and leave it there for however long it's convenient.
The recipe says, pan fry the fish and then put it in the oven. This makes the flesh flakier.
But sometimes I pan fry for ease.
*Remember Don't Put the Glass Jar in the Microwave on Full Heat