Miso-Glazed Black Cod Recipe - Allrecipes.com
Miso-Glazed Black Cod Recipe
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Miso-Glazed Black Cod
See how to make an easy Japanese-inspired miso glaze for broiled cod. See more
  • READY IN 40 mins

Miso-Glazed Black Cod

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  2. Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
  3. Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
  4. Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
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Reviews More Reviews

May 19, 2014

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.

 
May 30, 2014

Easy and yummy!!

 

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Nutrition

  • Calories
  • 290 kcal
  • 14%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 846 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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