7 Loaves 7 Fishes: Miso Black Cod
Broiled Black Cod with Miso Marinade
It’s Fiesta Friday again. Thanks again to Angie at The Novice Gardener for bringing us together to share food, fun and blogging fellowship! During the next 7 weeks and in observance of the Lenten practice of abstaining from meat on Fridays, I’ll be featuring bread and seafood recipes. First up? Miso Black Cod. Simple, delicious, healthy and quick.
Miso Black Cod is a fool-proof, stunningly tasty fish dish that is perfect to bring to parties, potlucks or feature at your dinner party because it tastes good hot, cold and at room temperature.
The recipe I use here was made popular by Nobu Matsuhisa, whose Nobu restaurants are well known for exquisite (and quite pricy) cuisine featuring his signature dishes such as Tiradito, Yellowtail Sashimi with Jalapeno, and Black Cod with Miso. The restaurants became so wildly popular that the chef now also has a line of hotels. Although I have never been to a Nobu restaurant, I have poached countless of the chef’s recipes that have been published over the years in food magazines such as Food and Wine, which is the adaptation featured below.
I like this preparation because it is simple yet very flavorful. I have found that the use of miso can bring a lovely umami flavor to almost any meat, vegetable, grain, soup, etc. I use it on chicken, cabbage, oatmeal (yep!) and of course Black Cod.
Not too many ingredients!
Mise en place
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/2 cup white miso paste
- 1/3 cup sugar
- Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
- Vegetable oil, for grilling
- Pickled ginger, for serving
Mirin, Sake, Miso & Sugar
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
MAKE AHEAD The marinade can be refrigerated for up to 1 week.
Black Cod with Miso