4 fillets of black cod

For the marinade:

1/4 cup Billington's Light Brown Muscovado Sugar

1/3 cup miso

1/2 tablespoon lemon oil

1/4 cup soy sauce

1/3 cup sake

For the yellow-pepper coulis:

2 yellow peppers, seeds and stems removed, diced

1/2 small onion, diced

1 tablespoon butter

1 tablespoon whole ginger

For the matsutake mushrooms:

1/2 lb cleaned, cut matsutake mushrooms

2 tablespoons canola oil

1 cup vegetable stock

2 tablespoons butter

Salt and pepper to taste

Chives

Puree muscovado sugar, miso and lemon oil in food processor until smooth.  Mix with soy sauce and sake.  Marinate black cod fillets for 24 hours.  Broil over medium heat.

Saute mushrooms in oil over high heat for 2 minutes.  Remove from heat.  Add butter and vegetable stock.  Season with salt and pepper.  Replace over medium to high heat until reduced to a glace and finish with chives.

Steam yellow pepper, small onion, 1 tablespoon of butter and ginger until tender.  Add salt and pepper to taste.  Remove ginger, then puree.

Spread yellow pepper coulis on plate; cover with mushrooms.  Arrange cod fillet over bed of mushrooms.