OK, I've become addicted to the broiled black cod in miso after numerous business lunches at Sushi Roku (a place that can be hit-or-miss, but this dish has always been a hit). I've also really liked the versions served at Asakuma (see thread below) and Sakana in Arcadia.
So the other evening I decided to attempt it at home using the time-honored method of trial and error and, well, it was pretty much an error. The miso paste clumped up too much and was too salty, the fish dried out, etc.
Any intrepid souls want to come to my rescue?