black cod

Sweet and savory glazed black cod prepared with only a few minutes of work and cooked under the broiler or in a toaster oven.

Easy Broiled Miso-Marinated Black Cod Recipe

red or white miso paste

sake

mirin

soy sauce

vegetable oil

sugar

Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.

Miso Cod (Black Cod with Miso)

sablefish

salt

Tbsp sake ((For cleaning and removing unwanted odor of the fish.))

Tbsp saikyo miso (kyoto-style white miso)

Tbsp sake

Tbsp white miso

sugar sugar

Gather all the ingredients. As you will be marinating this fish for a few days, select the freshest fish possible.

Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.&nbsp;&nbsp;

In a bowl, add saikyo miso, mirin, and sake (and sugar, if you are using regular white miso).

Mix all together and pour the marinade into a flat bottom airtight container.

Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.

Place the fish in the container and coat both sides of the fish with the marinade.

Slather the fillets with the marinade. Cover the lid and keep in the refrigerator for up to 2-3 days. If you prefer less salty (and don&#039;t eat this dish with rice, for example), you can cut down to 1 day (or even several hours). It depends on your preference.

2 to 3 Days Beforehand

With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. At this point, you can individually wrap the fish with plastic and store in the freezer bag for up to 2-3 weeks.

After Marinating (&amp; Storing Pre-Cooked Fish)

Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).

To Cook the Miso Cod

Preheat the oven to 425°F (218ºC) with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip the fish.

To Bake (Recommended)

Preheat the broiler* with a rack placed about 6&quot; (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don&#039;t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It&#039;s similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6&quot; away) or high (8&quot; away).

Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.

To Broil (Optional)

Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.

To Serve

You can keep the leftover (cooked) in an airtight container for up to a month.

To Store

https://www.youtube.com/watch?v=uLmhRzBBMa0

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.

RECIPE starts ▶ 01:02

PRINT RECIPE ▶ http://bit.ly/MisoCodRecipe

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 2 Days 30 mins
Servings: 4

INGREDIENTS

4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
2 tsp Kosher salt
2 Tbsp sake

- Miso Marinade -
6 Tbsp miso (saikyo miso or white miso)
3 Tbsp mirin (if you use white miso, use 2 Tbsp mirin instead 1½)
3 Tbsp sake

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How to Make Miso Cod (Black Cod with Miso) (Recipe) 銀ダラの西京焼きの作り方 (レシピ)

How to Make Miso Cod (Black Cod with Miso) (Recipe) 銀ダラの西京焼きの作り方 (レシピ)

Roasted Whole Sablefish (Black Cod)

Whole sablefish (black cod)

white miso paste

sake wine

lemon

mayonnaise

salt and pepper (to taste)

Preheat oven to 300F

Using a butter knife or the back of a stiff knife, place fish on flat surface and scale by pushing the knife against the grain.  The scales should fly off the fish and may be a bit muddy.  Rinse well under cold water.

Clean the fish by pressing down on the side of the fish, make a slit along the belly and remove the soft innards and discard.

Lay the sablefish onto a parchment laid baking sheet.

In a small bowl, mix the miso paste, mirin and sake or white wine.

Using a brush, generously brush the miso mixture into the cavity in the fish.

Generously brush the miso mixture onto the exterior skin of the fish.

Place fish into oven and bake for 20-30 minutes or until internal temperature reaches 135F.

Remove from oven and serve immediately with salt and pepper, lemon and japanese mayonnaise. (It can be difficult to move onto a serving platter if the sablefish is large.  This was &gt;5lbs)  Serving on baking sheet is not pretty, but functional.

An Uwajimaya favorite! Kasuzuke is a Japanese dish where fish or vegetables are marinated for several days in kasu marinade and then grilled or broiled to perfection!

Black Cod or Salmon Kasuzuke Recipe

Tbsp. sake (rice wine)

water

Tbsp. brown sugar (optional)

Tbsp. miso (optional)

Generously salt fish, place in plastic container and refrigerate overnight.

Mix kasuzuke, sake, mirin  add water as needed to make a paste.

Coat the fish with marinade mixture, cover and refrigerate for 3 additional days (or may be frozen at this point).

Scrape off marinade and broil both sides until nicely browned (approximately 4-5 minutes each side).

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Alaskan Black Cod with Hoisin and Ginger Sauces

rice vinegar

ginger

green onions

honey

garlic clove, minced

hoisin sauce*

chili paste (such as sambal oelek)*

Alaskan black cod fillets

rice

Epicurious

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.

Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

Available in the Asian foods section of many supermarkets and at Asian markets.

The air fryer miso cod has the perfect balance of sweet and savory with succulent and buttery meat.

Air Fryer Miso Cod

black cod fillets

white miso

brown sugar

Jasmine rice

pickled radish

Persian cucumber,

radishes,

white rice vinegar

Pat the cod fillets dry with paper towel.

In a lidded container, whisk miso, mirin, sake, sugar, and salt until well combined.

Add the cod fillets to the miso marinade and leave in the fridge for at least 24 hours and up to 72 hours.

When ready to cook the miso cod, spray the bottom of the air fryer basket with the olive oil spray.

Put a piece of foil underneath the fish and carefully lower it into the basket of the air fryer.

Attach the air fryer lid. Press the Air Fry button and set the temperature for 375 degrees F for 10 minutes then press Start.

Remove cod from the basket immediately or it will continue to cook. Discard foil and transfer fish to a serving plate.

Serve immediately with rice, fresh cucumber, and pickled radish.

To make the pickled juice, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and the onion to the second bowl. Let them pickle for 2 hours.

Pickled Radishes

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Top Tags

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The most viewed black cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine