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When you say Miso, I say Black Cod.
Miso! Black Cod!
Miso! Black Cod!
Whew...sometimes we just can’t contain our enthusiasm for sharing wild, sustainable seafood with families across the country. We are excited to share a recipe for Black Cod, a decadent white fish packed with Omega-3s. If you don’t already have miso on your regular shopping list, this recipe might change your mind. Adding this umami flavor to your palette, and shopping list, will be totally worth it, and it just might change how you cook your go-to simple seafood. You could also use some of Wild for Salmon’s other products with this recipe, like sockeye salmon or tuna steaks.
MISO BLACK COD
Black cod, also known as sablefish or butterfish is exactly that- a buttery fish that melts in your mouth! Its texture and sweetness combined with the toasty, salty and sweet umami flavor of miso is decadent!
Servings: 4
Keywords: miso
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
Ingredients
- ¼ cup mirin
- ¼ cup sake
- 3 tablespoons white or yellow miso paste
- 1 tablespoon sugar
- 2 teaspoons dark sesame oil
- 4 Wild Caught Alaska Black Cod Portions from Wild for Salmon, about 6 ounces each
- 2 Green Onions, thinly sliced
- 1 Tbs Sesame Seeds
Instructions
- In a small saucepan combine the mirin and sake and bring to a boil over high heat.As soon as it starts to boil, reduce the heat to low and stir in the miso paste andsugar. Whisk consistently until they are both dissolved. Remove from the heat andwhisk in the sesame oil. Transfer the marinade to a large glass bowl to cool.
- Pat the fish fillets dry with a paper towel and add them to the dish of marinade, gently tossing them to make sure all sides are coated. Cover with plastic wrap and allow them to marinate in the refrigerator for 2-3 hours or overnight.
- When ready to cook, preheat the oven to broil and line a baking dish or sheet panwith foil or parchment. Place the fish fillets skin side up in a single layer. Reserve anyremaining marinade in the bowl.
- Broil for 3-5 minutes then remove the pan from the oven and carefully flip each filletover so it is skin side down. Spoon the remaining marinade over the top of each piece of fish and place back in the broiler for another 3-5 minutes or until just golden brown and bubbly.
- Garnish with the green onions and sesame seeds and serve immediately withsteamed rice, and green beans or broccoli.
- Enjoy!
Notes
Recommend to let fish marinate for 2-3 hours or overnight.
Enjoy!
Like the sounds of this, but need to mix up the texture? If you need a bit of crunch in each bite, try this Fried Black Cod with Miso Tartare - lots of the same pallet, just a bit more indulgent, perhaps. This one is from celebrated Seattle restaurant, Adana, by chef-owner Shota Nakajima. They recommend using the extra batter to make onion rings – make it fish and chips!
