Zesty sea urchin paste makes a shiny, golden glaze for firm and meaty scrod. The Japanese use a similar glaze on squid and monkfish, too.
1tablespoonsaké (Japanese rice wine)
1tablespoonneri uni (sea urchin paste)
1 large egg yolk
1teaspoonmirin (syrupy rice wine)
Cut the fish into four portions. Toss the fish with the rice wine, then sprinkle with the salt.
Place the fish on disposable foil broiling pans, and with the broiler turned up as high as it will go, broil the fish for 2-3 minutes, until opaque and barely cooked through.
In a small glass or ceremic bowl, combine the glaze ingredients and stir until very smooth. With a spoon, spatula, or clean pastry brush, apply the glaze to the fish. Return the fish to the broiler for 1 minute. Apply a second coating of glaze and broil for a final minute or more, until the glaze has dried somewhat and blistered ever so slightly. Serve immediately.