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Alaskan Black Cod with Miso

This deliciously simple entree showcases the delicate texture of Alaskan black cod with a subtle miso marinade to bring out the succulent flavor of the fish. To order fresh Alaskan black cod, order online through 10th & M Seafoods

Adapted from Nobu: The Cookbook


Alaskan Black Cod with Miso

2-3 Servings

  • 2-3 black cod fillets (or about 1 pound)
  • ¼ cup sake
  • ¼ cup mirin
  • 4 tablespoons white miso paste
  • 3 tablespoons sugar

1) Mix the sake, mirin, miso paste, and sugar thoroughly in a container with lid and set aside. Save about a ½ cup to use as a sauce for plating, if desired.

2) Pat the fish filets dry with paper towels and place them in the container with the marinade. Cover with the lid and leave to marinate in the refrigerator over night or for 24 hours.

3) Preheat oven to 400 F. Preheat indoor or outdoor grill at the same time. Lightly wipe off with hands any excess miso marinate clinging to the fish fillets, but do not rinse it off.

4) Place the fish on the grill and lightly grill on both sides until the surface turns brown.

5) Transfer the fish to the oven and bake for 10-15 minutes. Add a few extra drops of the marinade on the plate and serve hot.

Cook’s note: You can substitute the black cod with sea bass, salmon or any kind of flaky fish fillets. Also, there are many different kinds of miso (red, brown, white, etc). It is important to make sure you have white miso. If you prefer a deeper miso flavor use 5 tablespoons in the marinade.

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