About the Recipe
Get ready for a melt-in-your-mouth experience with this easy, broiled miso-marinated black cod. A luxurious, restaurant-quality meal is just a few simple steps away. The velvety, buttery texture of the black cod (also known as sablefish) perfectly absorbs the sweet and savory umami flavors of the miso glaze.
The fun begins with the marinade! You'll mix white miso paste with sake, mirin, and sugar to create a beautiful, rich glaze that doubles as a marinade. You can get deep, restaurant-style flavor with just a quick soak, but marinating it for a day or two will give you an even more delicious, refined taste.
The broiler does all the hard work, transforming the marinade into a gorgeously caramelized, golden-brown crust in minutes. The high heat ensures the outside is a sweet, savory delight while the inside remains perfectly moist and flaky. It's a low-effort, high-reward dish that will impress everyone at the dinner table.
Serve it with a side of steamed rice and some pickled ginger for a complete and satisfying meal. Each bite is a savory-sweet, flaky, and unbelievably tender treat.
Ingredients
¼ cup red or white miso paste
¼ cup sake
2 tablespoons mirin
2 teaspoons tamari soy sauce
1 tablespoon oil
¼ cup sugar
4 cod fillets, 5 to 6 ounces each
Preparation
Whisk together miso, sake, mirin, soy sauce, oil, and sugar.
Rub the mixture over every surface of the fish fillets.
Transfer the fillets to a plastic zipper-lock bag or a sealable container. Proceed immediately to the next step, or for optimal results, marinate the fillets for approximately 30 minutes or up to two days.
Adjust the broiler rack to a position approximately four inches away from the heat source and preheat the broiler or toaster oven broiler to high.
Cover a small broiler pan with aluminum foil. Place the black cod fillets skin-side down on the pan. Broil the fillets until the top surface is well-charred, and a thin skewer inserted into the black cod shows no resistance when piercing through the layers of flesh. This should take approximately 10 minutes. If any areas of the fish threaten to burn, shield them with small pieces of aluminum foil.
Once the fish is cooked, carefully remove the pin bones using a pair of tweezers (there should be no resistance). Serve the fish immediately.
Notes