Miso Black Cod

April  9, 2011
Photo by James Ransom
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I originally made this as a smoked fish, but after 3 hours of trying to smoke it on the grill, I decided that a grilled or baked version would taste just as good and be a lot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

Test Kitchen Notes

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. —The Editors

  • Prep time 12 hours 5 minutes
  • Cook time 10 minutes
  • 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 piece 1/2-inch peeled ginger, chopped
  • 3/4 pound black cod
In This Recipe
  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.

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