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.
Did it with an exquisite piece of black cod. However, it was a bit too sweet for my taste.
Amazingly delicious. I used coconut sugar instead of brown and hard cider instead of sake, and it was out of this world. We'll be buying black cod just to make this recipe. A small amount of fish per person was enough, it was so rich in flavor and juiciness. Served it with nubbly, chewy red quinoa and fresh salad with asian pears and avocado - perfect.
Great with regular cod!
I found black cod at Trader Joe's and having never tried it, or cooked it, before I was happy to find such a tasty and easy recipe here. I too used apple cider in place of the sake and Japanese wine as well as coconut sugar in place of the brown sugar. This was wonderful! I frequently cook dinner in two batches because we run a plate over to my elderly dad down the street so I did one broiled as recommended and one at 400° as suggested in one review.... I preferred the broiled version, though it did create a lot of smoke. We'll definitely be having this again.
Made this for dinner tonight & it was excellent. Very easy to make. I followed the recipe exactly as written, but had to cook it a few minutes extra. My husband loved it too. Will definitely make again and again!
I made this for a dinner party of eight. I had to broil the cod for about 8 minutes per side, because of the quantity. I served it with brown rice and sautéed snap peas with garlic and sesame seeds with a touch of soy sauce. Rave reviews for the buttery, fork-tender fish! Great recipe for a party. Will do again.
Best cod recipe I've tried. Next time I'm going to bake it at 400 degrees for 15 minutes instead of broiling.
* 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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