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Miso-Marinated Black Cod





Yields
Serves 4




Active Time
1 hr




Total, including marinating Time
6 hrs




Total Time
7 hrs

Created by chef Nobu Matsuhisa in New York more than 20 years ago, this delicate, buttery dish has fans around the world. We've adapted a version from former San Diego fisherman Zack Roach that features green onions and ginger.

su-Miso-Marinated Black Cod




Photo: Thomas J. Story

 1/4 cup sake
 1/4 cup mirin
 1/2 cup white miso paste
 1/4 cup firmly packed light brown sugar
 1/4 cup chopped green onions, plus 1 green onion very thinly sliced on the diagonal
 1 1/2 tablespoons finely grated ginger (use a Microplane) or minced
 4 (6 oz.) black cod fillets (1 1/2 lbs. total), skin-on or skinned
 2 tablespoons vegetable oil
Step 1
1

Stir sake, mirin, miso, and brown sugar together in a medium bowl until well mixed. Stir in chopped green onions and ginger.

Step 2
2

Pat fish dry with paper towels, then lay in a glass baking dish just large enough to hold fish in a single layer. Pour in marinade and turn to coat. Chill at least 5 hours and up to 3 days, turning fillets over occasionally.

Step 3
3

Preheat broiler with a rack set 6 to 7 in. from heat. Line a large rimmed baking sheet with foil. Lift half of fish from marinade, letting excess drip off, and add to pan skin (or skinned, flat) side down. Broil until well and evenly browned, 6 to 8 minutes (if only spots are browning after 6 minutes, lower heat to 500° and cook 1 to 2 minutes more). With a thin metal spatula, carefully loosen fillets from foil (the skin will most likely stay behind) and transfer to plates.

Step 4
4

Serve fish sprinkled with sliced green onion.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 269Calories from Fat 56
% Daily Value *
Total Fat 7.9g13%

Saturated Fat 0.8g4%
Cholesterol 55mg19%
Sodium 650mg28%
Total Carbohydrate 16g6%

Dietary Fiber 3.1g13%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.