Sweet Miso-Butter Cod

In a medium bowl, mash together the butter, miso, chives, garlic, black pepper, and cayenne.

You can put the miso butter in a bowl and go to town on it. Or, if you want to be fancy and slice it into discs to put on your steaks, place a piece of plastic wrap over a piece of foil and spread the mixture into a 6 × 2-inch rectangle on the plastic. Fold the foil over the mixture and roll the foil and plastic over the mixture into a loose log. Using the ends to twist, twist the foil into handles and then keep twisting until the butter is compacted into a 4-inch-long log. Chill until ready to use: 1 hour in the freezer or 4 hours in the fridge.

When ready to serve, just open the log and slice off as many butter discs as you like.

Position a rack in the center of the oven and preheat the broiler (to medium or low if your broiler has settings).

Season the fish liberally with salt and pepper. In a 9- or 10-inch ovenproof nonstick skillet, combine the miso butter, brown sugar, sake, and 1 tablespoon water. Heat over medium heat, stirring to incorporate, until bubbling.

Place the fish in the skillet and cook until the bottom ½ inch of the fillets is opaque, about 4 minutes. Spoon some of the sauce over the fish, and throw the snap peas in the skillet. Place under the broiler and broil until the top is nice and caramelized and even a little charred in spots, another 4 to 8 minutes (make sure to keep watching the fish; if it's burning too fast, reduce the broiler power or put the skillet on a lower rack). Divide the fish, sauce, and peas between two plates.