Bacalao ling marinado con miso a la Blackstone

Ingredientes

• 32 ounces Lingcod filets
• 1/3 cup white miso
• 1/4 cup sake
• 3 tablespoons mirin
• 2 tablespoons sugar in the raw
• 2 tablespoons shoyu soy sauce
• 1 tablespoon oil

Preparación

1. 1

   Rinse the lingcod filets under cold water and...: Rinse the lingcod filets under cold water and dry thoroughly with paper towels. In a bowl, combine the white miso, sake, mirin, raw sugar, and shoyu. Stir until smooth. Transfer the mixture and the fish into a zip-top bag, seal, and place in the fridge to marinate for a minimum of 4 hours.

2. 2

   After marinating, take the fish out of the...: After marinating, take the fish out of the bag and gently rinse off any thick coating of the marinade. Pat dry again with fresh paper towels to help with browning.

3. 3

   Preheat your Blackstone griddle over medium heat. Add...: Preheat your Blackstone griddle over medium heat. Add a light coat of oil to the cooking surface.

4. 4

   Lay the filets onto the griddle and cook...: Lay the filets onto the griddle and cook for 3 to 4 minutes on each side, or until the fish flakes easily. Use a thermometer if you want to be precise—USDA calls for 145°F, but we usually pull ours at around 135°F for a softer texture.

5. 5

   Plate the fish over a bed of rice...: Plate the fish over a bed of rice and finish with a bit of soy glaze or a splash of soy sauce, plus some sriracha for heat if you like it spicy.