Miso Black Cod Recipe
Black cod (sablefish) has an unusually high fat content for a white fish, which keeps it moist and buttery even under the high, direct heat of a broiler. A long soak in a sweet miso marinade seasons the fish all the way through and, more importantly, coats the surface in sugar that caramelizes into a dark, glossy, almost candy-like crust before the interior overcooks.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 4 (6-oz) fillets black cod (sablefish) fillets, skin-on
- 3/4 cup white (shiro) miso paste
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 1 tablespoon neutral oil, for the pan
Nutrition per serving
- Calories
- 618
- Protein
- 29g
- Carbs
- 40g
- Fat
- 33g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Make the marinade: combine the sake and mirin in a small saucepan and bring to a boil over medium-high heat, letting it bubble for 20-30 seconds to cook off the raw alcohol smell.
- 2Reduce the heat to low, whisk in the sugar until fully dissolved, then whisk in the miso paste until smooth. Remove from heat and let the marinade cool to room temperature.
- 3Pat the black cod fillets completely dry with paper towels. Place them in a shallow dish or zip-top bag and pour the cooled marinade over them, turning to coat every surface.
- 4Cover and refrigerate for at least 24 hours and up to 72 hours, the longer soak produces a deeper flavor and a more pronounced glaze.
- 5When ready to cook, position an oven rack about 6 inches from the broiler element and preheat the broiler on high.
- 6Line a baking sheet with foil and lightly oil it. Lift the fillets from the marinade and scrape off the excess paste with your fingers or the back of a knife, leaving only a thin coating. Discard the used marinade.
- 7Place the fillets skin-side down on the prepared sheet and broil for 4-5 minutes, watching closely, until the surface is deeply caramelized and bubbling in spots but not blackened.
- 8Move the pan to a lower oven rack and switch the oven to bake at 400°F (200°C) for another 3-4 minutes, until the thickest part of the fish flakes easily with a fork and reaches about 130°F (54°C) internally.
- 9Let the fillets rest for 2 minutes before serving, spooning any pan juices back over the top.
Tips & variations
- If black cod isn't available, this marinade also works well on salmon or halibut, though both cook faster and need closer watching under the broiler.
- Swap the white miso for a darker (red or brown) miso for a saltier, more assertive glaze, and cut the sugar slightly since darker miso is already less sweet.
- A splash of soy sauce added to the cooled marinade deepens the color of the crust without changing the balance much.
Storage & reheating
Refrigerate cooked leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for about 8 minutes, just until warmed through; microwaving tends to dry out the flaky flesh. The marinade itself can be made up to a week ahead and kept refrigerated in a sealed jar.
Tips from the Tulo kitchen
- Buying fillets of even thickness helps them finish broiling at the same rate; a thin tail end will overcook well before a thick center piece is done.
- Pat the fish very dry before marinating, any surface moisture dilutes the marinade and slows how well it penetrates.
FAQ
Is black cod actually a cod?
No. Black cod is the common market name for sablefish, a deep-water Pacific species unrelated to true cod. It's prized for a much higher fat content, which is what makes it stay so moist under high heat.
Can the marinating time be shortened?
A minimum of 24 hours is needed for the miso to actually season the flesh rather than just sit on the surface; shorter soaks produce a fish that tastes mostly of plain miso paste on the outside.
Why does the fish need to move from broiler to oven partway through?
The broiler caramelizes the sugary glaze quickly, but leaving the fish directly under it the whole time would burn the crust before the center reaches a safe, flaky doneness. Finishing at a lower, more even heat cooks the interior through gently.
Can this marinade be reused?
No. Once it's been in contact with raw fish, discard it; it's not cooked again before serving and isn't safe to reuse or serve as a sauce.
