Miso-Glazed Black Cod Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 30, 2014
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.
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Reviewed: May 30, 2014
Easy and yummy!!
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Cooking Level: Intermediate

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Reviewed: 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.
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