7 Loaves 7 Fishes: Miso Black Cod

Broiled Black Cod with Miso Marinade

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.


  1. 3 tablespoons mirin
  2. 3 tablespoons sake
  3. 1/2 cup white miso paste
  4. 1/3 cup sugar
  5. Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
  6. Vegetable oil, for grilling
  7. Pickled ginger, for serving


  1. 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.

  2. 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

Black Cod with Miso

13 Comments on “7 Loaves 7 Fishes: Miso Black Cod

  1. Pingback: Fiesta Friday #6 | The Novice Gardener

  2. I’ve actually made this fish before! We had something like this at our wedding reception, served over black rice, and we wanted to replicate that meal, so we found a recipe and made it. Very similar to the recipe you have posted here. A real winner in my book.

    • Me too and i must say i prefer the version with sugar! Broils darker quicker. Sounds like an elegant reception dish! We had ham!

  3. Sue, this dish was flat out…delicious! Whoa, so good! Make it every Friday for all of your remaining days on this earth! Thank you!

  4. Sue, you have a way of making you food looks so appetizing, even fish! I’m actually drooling over this. Miso anything sounds like a winner to me. Just bought a tub of it. I promise you, this will be tried! Thanks for the recipe. XOXO

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