Miso Black Cod

By • April 9, 2011 • 5 Comments

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Author Notes: I originally made this as a smoked fish; but after 3 hours of trying to smoke it on the grill decided that a grilled or baked version would taste just as good and be a lot more practical. The fish is so buttery, it doesn't dry out and tastes great no matter how its cooked. The marinating at for at least 12 hours doesn't require a watchful eye and is a painless way to insure a tasty fish infused with a lot of flavor.edamame2003

Serves 2

  • 3/4 pounds black cod
  • 1/2 cup asian pear juice (or apple juice)
  • 3 tablespoons red miso
  • 1 tablespoon honey
  • 1 tablespoon umeboshi (preserved plum). could use mirin here instead
  • 3 cloves garlic
  • 1/2 inch peeled ginger, chopped
  1. mix all the marinade ingredients together in a blender (i use the magic bullet)
  2. marinate the fish (I used a boneless filet) for at least 12 hours and no more than 36 hours.
  3. You could smoke the fish for 3 hours; or wrap in foil and grill for about 10-15 minutes on each side; or bake skin side down at 350 for about 20 minutes and then broil the top.
  4. I served it with stir-fried Chinese Broccoli (or you could use broccoli rabe) in tamari, ginger and garlic.
  5. I also made a puree of parsnips and sunchokes, adding a little bit of cream, and a tiny bit of salt and sugar.

Comments (5) Questions (0)


over 2 years ago mcs3000

Making this again - love this recipe!


over 2 years ago edamame2003

thanks!--making me hungry for this too!.


over 2 years ago jilladavis

I made this miso black cod tonight. It was amazing. One word of advice - if roasting, be sure to broil at the end until the miso caramelizes and turns black.

Look out Nobu!


over 2 years ago edamame2003

thanks--glad you liked it! the broil part--great idea!


about 3 years ago TheWimpyVegetarian

I love miso cod!!! There's a restaurant in the next town over from where we live that serves the best I've ever had. Your recipe looks like it can deliver the flavors and texture I've been looking for. Thanks so much for posting this! I can't wait to try it!