Black Cod Broiled With Miso
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup sugar
- 1cup miso, preferably dark
- ½cup mirin, sake or white wine
- 1½ to 2pounds black cod fillets (skin may be on or off)
Nutritional analysis per serving (4 servings)
420 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 44 grams protein; 2673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
- Step 2
Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Private Notes
Comments
For the miso - most miso I have seen is sold in a paste form. Does this mean a whole cup of the miso paste should be added? That sounds like too much since I will often use only a tablespoon or two for a soup or stir-fry.
FOR THE LOVE OF GOD DO NOT USE 1 CUP OF MISO PASTE. Completely overpowers the fish. It should be more like 1-2 tablespoons. Please save yourself from having to send in an oil spill cleanup crew to scrape the sauce off of your precious fish. #regrets On a positive note, the broiling method was magical. A+ flakiness.
I have never seen black cod in my market in NorCal...substitutions?
Just made this recipe. Eating as I type. Delicious. I read the comments. I didn’t marinate. For 1 pound of black cod, I used: 2 T brown rice miso medium from smart miso 1/4 rice vinegar (could not find mirin in my grocery) 1/2 tsp of honey Splash of sesame oil Splash of tamari Grated fresh ginger Pinch of cayenne Lined my backing dish with foil Followed the cooking instructions.
Nobody has fixed this recipie - use way less miso, less sugar or use honey. I find the sauce burns before the fish is done - so on the second try, I broiled the fish until firm and done and then glazed it with the sauce...
One tbsp of miso paste is adequate for the marinade. I use about one tbsp of brown sugar, not half a cup. Then again, leaving the black cod in the marinade for two days is easy, as long as it’s refrigerated. Grilled black cod is a fantastic meal. We’ve eaten it for years. For those looking for it, Google this fish and you’ll find many sources from Alaska. Our local Costco, Montana, now carries it in bags of 6-7 pieces, far less expensive than what we’ve been buying from AK. And its great smoked.