Miso-sesame salmon (or arctic charr, black cod, or mahi-mahi)
I've made this a few times now, and along the way several mistakes and last-minute substitutions have actually improved the recipe. The following recipe is inspired by a few different miso-glazed fish recipes I found online, and all seem to be based on one by Chef Nobu Matsuhisa. Splurge on high quality fillets and you are 85-95% there.
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