Background: This recipe is a keeper! We got black cod at the Ranch 99 (Asian supermarket). It was about five bucks a pound. Never cooked with whole fish before but the guy there gutted it, cleaned it, and hacked it into a few steak-ish pieces. I was totally intimidated by the whole fish buying experience (he wanted me to pick the fish myself and I had no clue and asked him to pick it. He said I should never let a fishmonger pick the fish because he could be dishonest, pointed me to tongs, and told me pick one myself and inspect all the options.
Method: Combo of the two...
http://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238
http://www.foodandwine.com/recipes/black-cod-with-miso
I kept the fish curing in a ziplock bag, and then the bag in a pyrex bowl in the fridge to avoid fishiness issues.
Cooked on the stove and then oven.
Results: It totally worked. Still shocked. Meat easily fell off the bone. We had it with Shanghai noodles (also bought at Ranch 99), bok choy, shredded soy with carrots and shitake mushrooms, and baby potatoes. Not the world's easiest dinner, but given pre-prep form the weekend, it probably took about forty minutes....and then there was chocolate cream pie dessert...
