Best Miso Glazed Black Cod Recipes

MISO-GLAZED BLACK COD

Miso-Glazed Black Cod image

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Provided by Chef John

Categories Seafood Fish

Time 40m

Yield 2

Number Of Ingredients 6

Ingredients

3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g

MISO-GLAZED BLACK COD ON SUNFLOWER SPROUTS

Miso-Glazed Black Cod on Sunflower Sprouts image

Categories Wine Fish Ginger Soy Sauté Quick & Easy Cod Spring Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup white miso (fermented soybean paste)
1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
3 tablespoons unseasoned rice vinegar, divided
2 tablespoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian), divided
4 6-ounce skinless black cod fillets
1/2 cup chopped green onions, divided
5 ounces sunflower sprouts

Steps:

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

MISO-GLAZED BLACK COD

MISO-GLAZED BLACK COD image

Categories Fish

Yield 4

Number Of Ingredients 7

Ingredients

Marinade:
1/4 cup Chinese rice wine
6 tbsp white (shiro) miso
2 tbsp sugar
Fish:
4 6-oz centre-cut black cod (sablefish) filets, skin on
1 tsp vegetable oil

Steps:

For marinade, bring rice wine to boil in small saucepan over high heat. Boil for 20 seconds, remove from heat, then whisk in miso until smooth. Return to low heat; whisk in sugar until dissolved. Cool completely. Pat fish dry with paper towel. Toss fish in marinade and refrigerate 15 minutes. Line baking tray with foil and brush with vegetable oil. Place marinated fish on tray and broil until caramelized on top and opaque in centre, about 10 minutes. Serve immediately. Makes 4 servings.