Another great recipe I have for Black Cod is teriyaki-glazed: http://thegrubfiles.blogspot.com/2012/12/black-cod-sablefish-with-teriyaki-glaze.html
1/2 cup sake
1/2 cup mirin
6 tbsp. white (Shiro) miso
2 tbsp. sugar
2 lbs. black cod (aka sablefish or butterfish) filets
2 scallions, minced
Steamed white rice
1. Combine the miso marinade ingredients together in a bowl.
2. NOTE: Black cod filets come with some pin bones, but no worries - it's easy to remove them AFTER they have cooked. I tried doing it in the raw stage and, trust me, it doesn't work - you'll just get flustered and mad with panties all atwist for the exercise in futility.
3. Place the filets into a shallow casserole. Pour about 1/2 cup of the miso marinade over the fish, turn the filets over a couple times to coat, cover with plastic wrap and refrigerate 2-6 hours.
4. Place the remaining 1/2 cup of miso marinade in a small saucepan or skillet; heat over low heat until the sauce has slightly reduced/thickened, about 10 minutes. Keep on a low simmer until the fish is cooked.
5. Add 1 tbsp. of vegetable oil in a skillet over medium high heat. Remove the fish filets from the casserole and wipe off most of the marinade with your hands. Add to the hot skillet and saute about 3-4 minutes per side or until browned and just cooked through. At this time, you can easily remove any pin bones from the filets (fish bone tweezers are an inexpensive buy from Amazon) before serving.
6. Remove the fish filets to individual serving plates and ladle a little of the reduced miso marinade over and around the fish (a little goes a long way). Garnish with minced green onion and serve with steamed white rice.