Black Cod Brulee

Directions

1. 1
   Bring the beer to a light simmer in a medium saucepan over medium-low heat.
2. 2
   Do not boil.
3. 3
   Continue to simmer, stirring occasionally, until reduced by one-third, about 1 hour.
4. 4
   Remove the saucepan from the heat and let cool completely.
5. 5
   Mix the garlic, ginger, cranberry sauce, pomegranate juice and soy sauce into the reduced beer.
6. 6
   Place the cod in a baking dish or roasting pan and cover with the sauce.
7. 7
   Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
8. 8
   Preheat the oven to 375F.
9. 9
   Uncover the cod and braise for at least 1 hour, basting every 15 minutes and taking care not to overcook it.
10. 10
    Combine the brown sugar and granulated sugar in a small bowl and set aside.
11. 11
    Place the cod on a large serving plate and sprinkle each fillet with a fine layer of the sugar mixture.
12. 12
    With a kitchen blowtorch, melt the sugar until it forms a crispy topping.
13. 13
    Serve immediately.