Steal This Recipe® Glazed Black Cod | Joe's Seafood, Prime Steak & Stone Crab, Chicago, IL

May 12, 2011

Glazed Black Cod

This week’s recipe was stolen with permission from Chef Gary Baca who serves as both Executive Chef and Partner to Joe's Seafood, Prime Steak & Stone Crab. With an elegant and sophisticated atmosphere and bustling bar scene, Joe’s has become a popular fine dining restaurant in Chicago and Las Vegas. Joe’s in Chicago has become the restaurant favorite for both visiting celebrities and Chicago’s sports elite from the Chicago Cubs, Bears, Blackhawks and White Sox.

With whole Stone Crabs, Madagascar Shrimp, Lobster Tails, Dover Sole, Chilean Seabass and Alaskan King Crabs on the menu - it's hard to choose what to order first - classic Dry Aged Rib Eye and delicious sides like Mushroom Mac and Cheese and Sugar Snap Peas along with homemade pies and an array of salads and other entrees only add to the dilemma - and there is even a whole gluten free menu - a visit to Joe's Seafood, Prime Steak & Stone Crab is well worth it if you are in Chicago!

About the chef: Chef Baca realized his passion for cooking at a young age by spending time with his grandmothers, one of whom cooked the same meals with complete precision and the other who feed 26 grandchildren with what seemed like nothing in the refrigerator!

As a California native, Baca now enjoys all of the diversity in restaurants and Midwestern hospitality that Chicago has to offer. He prides himself on using rustic, yet simple, ingredients that allow him to cook dishes that maintain the integrity of their ethnic origin, and says, "Our food philosophy at Joe's is to offer unique and great quality items, prepared as simply as possible. I believe that every fish has a best cooking method. Our approach to developing a new item is to first cook it five ways to see which method delivers the best results with that fish. Then we find a way to complement it - a salsa, flavored butter, marinade or drizzle of lemon oil to bring out the best natural qualities of the fish. The result is a simplicity that guests appreciate and understand. It's food you can eat every day!"

Please note: this recipe calls for sake (Japanese rice wine) and mirin, (a condiment essential to Japanese cooking – also a rice wine, but with a much lower alcohol content), and miso paste which is a fermented soybean paste – also an intrinsic part of Japanese cuisine. All of these ingredients are available in the specialty department of your supermarket.

Joe’s Seafood, Prime Steak & Stone Crab
Corner of Grand & Rush
60 E. Grand 
Chicago, IL 60611
312 379 5637

Glazed Black Cod is served at Joe's for: Lunch, $18.95, Dinner, $24.95
This recipe makes 8 restaurant servings.

Glazed Black Cod Ingredients:
8 x 8 ounce pieces of black cod
Salt and fresh cracked pepper
½ cup of water
2 cups of Miso Marinade
4 lemons for garnish

Miso Marinade Ingredients:
1/3 cup of sake
½ cup of mirin
1 ½ cups of light miso paste 
½ cup of sugar

Steal This Recipe Step By Step Instructions for the Miso Marinade:
Boil sake and mirin for 20 Seconds to burn off the alcohol. 
Turn down the heat and add the miso paste. 
Stir with spatula on high heat until the paste is completely dissolved. 
Add the sugar and turn up heat and stir until sugar is dissolved. 
Remove from the heat and cool.

Steal This Recipe Step By Step Instructions for the Glazed Black Cod:
Place the fish in a baking dish with ½ cup of water. 
Broil until light brown which takes about 3 minutes. 
Spoon ½ cup of Miso Marinade over each piece of fish.
(For more intense flavor, Slather 3 ounces of marinade over each portion and allow to marinate for up to 3 hours.) 
Finish in a 450 degree oven for approximately 6 minutes or until cooked through.
Garnish with half lemons and serve.