As Printed in the Denver Post

This is a favorite of chef Sergio Verduzco at East by Southwest in Durango, and one that is easy to make at home. The ingredients can be found in Asian specialty stores or some supermarkets. Sal-

mon, yellowtail, sea bass, or cod are good substitutes. Verduzco says the sweetness of miso against the richness of fish is "an exuberant combination." Serves 8.

Ingredients

2 ounces sake

6 ounces sweet mirin (cooking rice wine)

2 cups white miso paste

1 cup sugar

1 3-pound black cod fillet cut on the bias into five, skin-on portions (or ask the butcher/fishmonger to slice it for you)

Directions

In a saucepan, bring sake and mirin to a boil for at least 1 minute to evaporate the alcohol in the sake. Reduce heat to low, add miso paste and stir until smooth. Add sugar and continue to mix until sugar granules dissolve. Stir constantly to keep sauce from scorching. Remove from heat and allow the sauce to cool completely.

In a nonreactive container, marinate cod fillet, at least overnight, preferably 48 hours.

Lay marinated fillets flat on a baking tray, and broil under a medium flame for approximately 10 minutes, or until a blistered glaze forms.

Serve with a side of sticky rice and cucumber salad.

Wine ideas: