To make the ginger juice, just grate the ginger into a bowl and squeeze the pulp to get the juice. Put the miso, mirin, sugar and ginger juice into a Ziploc bag and swish it around to combine.

Add the sablefish to the bag and move the fish around to coat evenly. Press out as much air from the bag as you can (I usually set the bag on the countertop, partially seal the bag, then press out the air before sealing it all the way). This helps the marinade surround the fish. Put the bag in the fridge and marinate for at least 8 hours or up to 2 days.

When you're ready to grill it, move your oven rack to the upper middle position and preheat your broiler for about 5 minutes. Oil a wire rack with a paper towel and vegetable oil, then place it over a baking sheet.

Scape the excess marinade off each fillet with your fingers, and then place the sablefish on the rack. Put the sheet in the oven and grill until golden brown, and the meat flakes easily.

Serve the miso glazed cod with steamed rice.