Inspired by Chef Ming Tsai, Chef Nobu Matsuhisa, and New York Times writer Mark Bittman.

Ingredients

* 1 cup light miso (shiro-miso)
* 0.5 cup mirin (sweet Japanese rice wine)
* 0.5 cup sake
* 1 tablespoon fresh ginger, finely chopped
* 0.5 cup grapeseed oil
* 0.25 cup sugar
* 4 fillets, about 7-8 ounces each, of Black Cod or Alaskan Butterfish
* pepper 

Directions

1. In a nonreactive dish or bowl, combine miso, mirin, sake, ginger, grapeseed oil and sugar.  Stir with spoon to blend.
2. Add the cod, turn to coat and marinate.  Cover and refrigerate overnight, from 8 hours to 2 days.
3. Heat an outdoor grill or broiler, and preheat the oven to 400 degrees farenheit.
4. Lightly wipe the marinade from the fish and season with pepper to taste.
5. Grill or broil the fish until the fish turns brown.  Then bake for 10-15 minutes. When finished, it should look like it will flake apart with a fork.
6. Serve with a few drops of fresh marinade or pickled ginger.