Black Cod Brûlée Recipe

Ingredients:

• 2 (12-ounce) bottles alaskan amber or similar beer, or 1 3/4 cups fruity, non-tannic pinot noir
• 3 garlic cloves, minced
• 3 tablespoons grated ginger
• 2 cups cranberry sauce (preferably homemade)
• 1 1/2 cups pomegranate juice
• 1/4 cup dark soy sauce
• 6 pounds whole black cod (sablefish), cut into 8 to 10 fillets
• 1/2 cup firmly packed dark brown sugar
• 1 cup granulated sugar

Instructions:

1. Bring the beer to a light simmer in a medium saucepan over medium-low heat. Do not boil. Continue to simmer, stirring occasionally, until reduced by one-third, about 1 hour. Remove the saucepan from the heat and let cool completely.
2. Mix the garlic, ginger, cranberry sauce, pomegranate juice and soy sauce into the reduced beer. Place the cod in a baking dish or roasting pan and cover with the sauce. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 375°F. Uncover the cod and braise for at least 1 hour, basting every 15 minutes and taking care not to overcook it.
4. Combine the brown sugar and granulated sugar in a small bowl and set aside.
5. Place the cod on a large serving plate and sprinkle each fillet with a fine layer of the sugar mixture. With a kitchen blowtorch, melt the sugar until it forms a crispy topping. Serve immediately.
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