Miso Black Cod

By • April 9, 2011 • 12 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Author Notes: I originally made this as a smoked fish, but after 3 hours of trying to smoke it on the grill, I decided that a grilled or baked version would taste just as good and be a lot more practical. The fish is so buttery that it doesn't dry out, and it will taste great no matter how it's cooked. It marinates for at least 12 hours, which is a painless way to ensure a tasty fish infused with a lot of flavor.edamame2003

Food52 Review: WHO: Edamame2003 is a culinary producer for TV and web content named Eda who is, indeed, a mommy.
WHAT: A hands-off fish dish that tastes like it was prepared at your favorite Japanese restaurant.
HOW: Soak the fish in a salty-sweet marinade for at least 12 hours while you carry on with your daily life. Cook the fish however you choose -- by grilling, baking, or smoking -- and then serve it with your favorite Japanese sides.
WHY WE LOVE IT: Fish can be fussy, but this one is anything but. Not only does the fish hang out in marinade for 12 hours (or more!), but we get to cook it however we want and it still turns out buttery and flavorful. With a little planning ahead, you can transform cod into a casual weeknight meal or the centerpiece of an elegant dinner party.
A&M

Serves 2

  • 1/2 cup Asian pear juice (or apple juice)
  • 3 tablespoons red miso
  • 1 tablespoon honey
  • 1 tablespoon umeboshi (preserved plum) paste or mirin (rice cooking wine)
  • 3 cloves garlic
  • 1/2 inch peeled ginger, chopped
  • 3/4 pound black cod
  1. Mix all of the marinade ingredients together in a blender.
  2. Marinate the fish -- I used a boneless filet -- for at least 12 hours and no more than 36 hours.
  3. Either smoke the fish for 3 hours, wrap it in foil and grill for about 10 to 15 minutes on each side; or bake skin side-down at 350° F for about 20 minutes, then broil the top for 2 minutes.
  4. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a purée of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar.
  • This recipe is a Wildcard Contest Winner!
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Comments (12) Questions (0)

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about 1 month ago Dominique

This is amazing ! The black cod fish and this marinade together, the cooking in the oven with a flash broil at the end, fantastic ! A 4 star restaurant quality dinner.....

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3 months ago Kris

Hi edamame- I'm new to the area. Can you point to your local fish guy? I'd appreciate it. This recipe sounds amazing. Many thanks.

Chris_in_oslo

3 months ago Greenstuff

Chris is a trusted source on General Cooking

Congratulations on the wildcard win!

I noticed in a Hotline question, that a number of people are thinking that the black cod in your recipe is pretty much the same as Atlantic cod, the fish that gave Cape Cod its name. While there is a Pacific cod that's a relative to the Atlantic and Greenland cods, black cod is something else.

Black cod is also called sablefish. It's also sometimes known as butterfish, and as you say in your headnote, it's buttery and doesn't tend to dry out. Depending on the stocks, Monterey Bay Aquarium rates it as a best choice or good alternative. It's really delicious, and a perfect choice for a miso marinade, I'd say a better option than the true cods.

Eda_takoyaki_cooking

3 months ago edamame2003

thanks for clarifying chris! I live in LA and my local fish guy has sablefish / black cod caught nearby--it is perfect for this dish; but salmon works well too!

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3 months ago Kt4

I don't know much about miso and have the white type in my fridge. Can I use it instead of red miso?

Eda_takoyaki_cooking

3 months ago edamame2003

white miso is milder--but just as good!

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4 months ago scott clark

So if you bake it.....what temperature and how long.....looks amazing.....

Mcs

almost 3 years ago mcs3000

Making this again - love this recipe!

Eda_takoyaki_cooking

almost 3 years ago edamame2003

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

Jill-weddingheaddancing

almost 3 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!

Eda_takoyaki_cooking

almost 3 years ago edamame2003

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

Me

over 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!