Nobu's Miso Glazed Black Cod

For Nobu-style Saikyo Miso

• 3/4 saké
• 3/4 cup (150 ml) mirin
• 2 cups (450 g) white miso paste
• 1 1/4 cups (225 g) granulated sugar

1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

You're supposed to marinade the fish for 2 days however I have usually only given it 1 hour and it's been fine: (1lb Black cod, marinated in the sauce)

Broil until outside is brown;

Bake 10 min at 400.

Grilled Turkey Burgers with Cheddar and Aioli

Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3-inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns
• Arugula
• Pickle wedges
• Corn chips

Preparation

• Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD Aioli can be made 1 day ahead. Cover and refrigerate.
• Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch-thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD Can be made 4 hours ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
• Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.