Yields: 4 servings

Miso Marinade and Butterfish
1 cup sugar
1 1/4 cups white miso (shiro miso)
1/2 cup sake
1/2 cup mirin
4 (6 ounce) butterfish or sablefish (black cod) fillets
Lemon Parsley Sauce
Juice of 1 lemon
1 cup warm beurre blanc
Sweet Soy Drizzle
1 cup soy sauce
1 cup sugar

To prepare the marinade and fish
1. Combine the sugar, miso, sake and mirin in a saucepan and whisk to blend.
2. Bring to a bo il over high heat, then decrease the heat to low and simmer for 45 minutes, stirring occasionally.
3. Remove from the heat, transfer to a shallow dish, and let cool completely.
4. Add the butterfish and refrigerate overnight.

To prepare the sauce
1. Stir the lemon juice into the buerre blanc.
2. Set aside and keep warm over tepid water.

To prepare the soy drizzle
1. Combine the soy sauce and sugar in a small saucepan.
2. Stir over low heat until the sugar dissolves.
3. Continue to cook for about 15 minutes or until reduced to 1 cup.

Directions
1. Heat a dry heavy stainless steel saute pan or skillet over medium heat for 2-3 minutes.
2. Remove the fish from the marinade and sear for 3-4 minutes on each side, until opaque throughout.
3. Transfer to warmed plates and pour the sauce around the fish. Spoon the soy drizzle over the sauce and serve with the rice alongside the butterfish. Steamed rice for serving.

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Source: Roy's Chicago