Miso Marinated Black Cod

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Easy

Pulling out another one of those recipes from the days of being a private chef – Miso Marinated Black Cod! This one will legit win awards.

Miso Marinated Black Cod from www.whatsgabycooking.com (@whatsgabycookin)

My first clients as a private chef were big time Nobu fans! They’d go on the regular and everyone would always order the Miso Marinated Black Cod and rave about it. Obviously being one to constantly step up my game, decided to take it upon myself and figure out how to make it at home so I could serve it at work! Here’s the deal – it’s SUPER easy. Like so easy it’s insane. All you need are a few ingredients, which I tend to grab from my local Asian market but Whole Foods would have them too. Then just marinate the fish and broil it to perfection. Serve it up over some steamed white rice and charred green veggies and dinner is done.

Also just FYI – the way this fish is cooked lends itself to cooking for a crowd. So don’t be hesitant to serve this next time you have company! People will freak out it’s so good.

Miso Marinated Black Cod

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By:
Gaby Dalkin
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0
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Ingredients

  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso paste
  • 3 tablespoons sugar
  • 4 black cod fillets about 1/3 pound each
  • vegetable oil for cooking

Instructions

  • Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  • Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for at least 3 hours and up to 3 days.
  • Preheat oven to 425°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Add a little oil to the pan, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes more. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  • Serve over a bed of white rice and charred broccolini
Miso Marinated Black Cod: Chef Vision

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26 comments

  1. Thom

    Hi!
    Your “Miso Black Cod” looks delicious. I am from the west coast and I am not sure what Black Cod is. We have all kinds of cod in the Pacific, but not this one.
    Anyway, I will try your recipe. I follow you on my blog…so keep the cool recipes coming! Take care!
    Thom
    BBQing Tips From Deep In The Heart Of Oregon

  2. Rosa's Yummy Yums

    I love that marinade! A very healthy and tasty dish!

    Cheers,

    Rosa

  3. Mary

    That is a wonderful marinade. I stopped by just to say hello, but ended up browsing. I love your site. I’ll be back often.

  4. Barbara Bakes

    Happy Birthday do you have something wonderful planned?

  5. LK- Healthy Delicious

    this look so good, but not very filling .what would you serve them with?

  6. Tangled Noodle

    So far, I’ve only been using my miso paste for soup! Thanks for a great marinade recipe – well worth the wait of 24-48 hours, by the looks of these pictures.

  7. Sheri

    Made this tonight for dinner…Delish!!!!
    Husband and son loved it as well. I will be making this again and again.
    Fantastic!!!!

  8. Natalie

    This looks amazing! Do you think it would also work with salmon?

  9. Kate

    Hi! If I’m using frozen cod should I defrost first, then add marinade, and let sit for recommended 2-3 days? I’m just getting comfortable with cooking fish, so wasn’t sure if recipe only works for fresh/non-frozen cod. Thanks!

    • Gaby

      you can marinate it while it thaws in the fridge!

  10. Sam

    Hi Gaby! Is there a recommended time you would wait between taking the fish out of the fridge and placing it on the hot pan? Also, do you recommend broiling or baking? Looking forward to making this!

    • Gaby

      I’d let it come to room temp for at least 20 minutes. And baking as the recipe suggests!

  11. Stacey

    Looking to make for 8-10 people.. Any recommendations? Can you make this on the grill?

    • Gaby

      it’s best in the oven! I’d just double all the ingredients

  12. Emma

    Where do you usually buy the sake? An Asian grocery store? or like a regular liquor store? Mirin is pretty easy and the miso I’ve finally tracked down, but not having much luck with the sake….

    • Gaby

      Any asian market would have it! Also in the alcohol section in whole foods and most safeways / ralphs etc

  13. Margaret

    Could you sub white wine for the sake? I’m not really a sake drinker but tons of wine in my house!