Miso Black Cod in a Joule?

rebjr

I live in Key West, Florida, and of late I've been amazing my friends cooking all manner of fresh local fish "sous vide" with my Joule. So here's my question:

Last summer, while visiting my daughters in L.A., they treated me to a memorable meal at Nobu, where I ordered , and rhapsodized over TWO orders of Chef Nobu's famous Black Cod marinated for days in Miso, Mirin and Saké.

It got me to thinking that instead of baking and finishing the fish under a broiler, I could get exquisite results by sous viding the marinated fillets and then finishing with a sear to maximize the caramelization at the end.

Have any of you out there experimented with this? Overnighting 4 pounds of fresh Sablefish from Seattle is an expensive mistake if I don't geyt some good advice from the community!

Thanks for any guidance/advice!

Best, Richard Berlin

Bob_Marcellino_302808

Hey Richard. I actually did sous vide miso black cod a few weeks back. I let it go for about 35 minutes at 131 F. The fish was very delicate when it came out of the bag, and I didn't want to risk breaking it or having the glaze stick in a pan, so under the broiler it went. I first dried the fish with some paper towel and gave it a fresh slick of miso glaze. It caramelized very nicely, but there's a small window of time when it's just right, so don't take your eye off it. It happens quickly. I had to work the pan around to get even caramelization on each piece. My concern was that it would become overdone, but the flesh inside remained perfectly cooked. Good luck and please post results!