Recipe by Chef John
"This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes."
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white miso paste
mirin (Japanese sweet wine)
2 (7 ounce)
black cod fillets
My wife said that it tasted "restaurant quality", and I definitely agree. I didn't have sake available, so I substituted Chinese cooking wine. Otherwise, I followed the recipe precisely. This is the best tasting fish dish we have ever cooked ourselves, and it took almost no skill to make it. The best tasting butterfish I have ever eaten at a restaurant was served at Blue Ginger in Massachusetts, and I have to say the fish we cooked using this recipe was just as good. We've been using allrecipes.com for many years, but I never registered for an account until now because I wanted to rate this recipe.
One thing I noticed was that we had more marinade available than needed. The black cod we used weighed about 19 ounces. I broke it up into 3 different pieces and used a brush to very thoroughly cover all 3 pieces. There was enough marinade left to cover 1 or 2 more pieces of fish. Also, for reference, we had frozen our fish for a couple weeks before using it and it still came out fabulous when we cooked it.
Easy and yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Miso-Glazed Black Cod
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 17
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