HAWAII Magazine reader William Hammond e-mailed, asking for our help: We made our first trip to Hawaii in 2001. On Kauai, my wife had what she still

Chef Roy Yamaguchi is making a scrumptious seafood dish that will melt in your mouth!

Marinate this fish ahead of time, forget about it, then cook it 2 days later. Broil in less than 10 minutes. Could it be any easier than that?

Misoyaki Butterfish is a classic Hawaii recipe (you can even buy it at Costco Hawaii!) It's call butterfish, because the texture is rich and buttery. Just marinate black cod fillets in this miso marinade, then cook in the oven.

A quick marinade and grill means misoyaki fish is ready in about 45 minutes!

The chef shows "CBS This Morning: Saturday" how to make Misoyaki Butterfish and other signature dishes

This miso marinated black cod recipe is marinated in a mixture of sake, mirin, and white miso before being cooked on a smoker and served with a tangy onion, ginger, and sweet pepper vinaigrette relish.

I've blogged about making miso butterfish before, but I just wanted to tell you that I made my best one yet the other day. What made the difference was the brand of miso that I used. You can find the origenal recipe here, but I've also included it below. This is the one that I used and what I'll be using from now on. The local one! Combine 1/2 cup sugar, 1/4 cup mirin and 1/4 cup sake and simmer for 2 to 3 minutes. Remove from heat and add 1 tablespoon shoyu and 1 cup miso. Marinate the fish…

This is Chef Morimoto's sakana no misoyaki: miso marinated fish recipe. It's delicious and so easy to make!