Miso Glazed Black Cod
Miso Glazed Black Cod features buttery black cod fillets marinated in a sweet-savory miso mixture, then broiled until caramelized. The fish becomes meltingly tender with a complex umami flavor that’s both sophisticated and comforting.
Ingredients
- 4 black cod fillets about 6 ounces each – skin on
- 1/2 cup white miso paste shiro miso
- 1/4 cup mirin Japanese sweet rice wine
- 1/4 cup sake substitute: dry white wine
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger optional
- Sliced scallions and sesame seeds for garnish
Instructions
- Make the miso marinade: In a mixing bowl, whisk together the miso paste, mirin, sake, sugar, soy sauce, and grated ginger (if using) until smooth and the sugar has dissolved completely.
- Prepare the fish: Pat the black cod fillets dry with paper towels. Check for any pin bones and remove them with fish tweezers or pliers if necessary.
- Marinate the fish: Place the cod fillets in a shallow dish and pour the miso mixture over them, making sure each piece is thoroughly coated. Cover with plastic wrap and refrigerate for 24-48 hours (minimum 12 hours, but longer is better).
- Preheat your oven: When ready to cook, set your oven to broil and position a rack about 6 inches from the heat source. Line a baking sheet with parchment paper.
- Remove excess marinade: Gently wipe off the excess marinade from the fish fillets with your fingers, leaving just a thin coating. Too much marinade will burn under the broiler.
- Broil the fish: Place the fillets skin-side down on the prepared baking sheet and broil for 8-10 minutes until the top is caramelized and the fish is opaque and flakes easily with a fork. The internal temperature should reach 135°F.
- Rest briefly: Allow the fish to rest for 1-2 minutes before serving to let the juices redistribute.
- Serve immediately: Garnish with sliced scallions and a sprinkle of sesame seeds. Serve with steamed rice and a simple vegetable side like steamed bok choy or a cucumber salad.
Notes
- The long marination time is crucial for the flavors to penetrate and for the enzymes in the miso to tenderize the fish.
- Black cod (sablefish) is the traditional choice for this dish due to its high fat content and buttery texture, but you can substitute with sea bass, salmon, or even cod in a pinch.
- Watch the fish carefully during broiling—the high sugar content in the marinade can cause it to burn quickly.
- This dish can be prepared up to the marination step 2-3 days in advance, making it perfect for entertaining.
- For a lighter version, reduce the sugar to 1-2 tablespoons.