Miso glazed black cod is ABSOLUTELY INCREDIBLE. This is the most buttery (fatty), delicious fish recipe I have every made. However, black cod is perhaps the fattiest fish you can buy. I call it the “bacon of fish”. Lastly, black cod (also called Sable Fish) is very expensive and can be hard to find.
This glaze can be applied to a number of different types of fish so experiment away! Absolutely awesome.
Quick Nutrition Guide (per 6oz):
480 Calories with the following breakdown.
- 30.5g Protein (26% of the calories from protein)
- 7g Carbohydrates (6% of the calories from carbohydrates)
- 35g Fats (68% of the calories from fat)
- 1 Tablespoon – White Miso
- 1 Tablespoon – Inexpensive Sake (you can go cheap here) **
- 1 Tablespoon – Organic Honey
- 1-2 Pounds – Black Cod, also called Sable Fish.
** Note: Sake can have small trace amounts of GLUTEN. Koji, which is the mold used to ferment rice, sometimes is grown on barley which is a particularly good substrate for this process. When transferring the koji, sometimes small particles of barley tag along. Check the bottle if you want to make sure this dish is GLUTEN free!
Time to Prepare:
The inspiration for this dish is Nobu. The Miso Glazed Black Cod is perhaps one of the best things you can find on the menu. My recipe is a bit different but you can find clones by searching “the google”.
- 15 Minutes – To prepare the fish, make the glaze and apply the first coating of miso glaze.
- 15 Minutes – Cook time depending on how thick your fish is.
Step 1: Make the miso glaze. Mix the 1) white miso, 2) sake and 3) organic honey in a small dish. Mix until all the big clumps are broken down but don’t worry about it if you see small clumps. This is incredibly easy and the recipe as stated should be enough for about 2 lbs of black cod.
Step 2: Prepare the fish. I use a double thick piece of aluminum foil that was rounded up around all the edges. I do this so the excess glaze and things don’t tumble into the grill. Place the black cod on the aluminum foil and paint on a THICK coat of the miso glaze. Keep about 1/2 of the miso glaze for midway through the cooking process.
PAUSE – Let sit for 1-2 hours in the fridge. Of course 4, 6 or 8 will not hurt.
Step 3: Preheat the grill. If you are cooking on a grill with zones, pre-heat all of them. Once hot, I turn the center zone OFF and leave the left and right zones ON medium heat. Note: I am cooking on a 3 zone grill so you might have to modify for your cooking environment. I try to keep the internal temperature of the grill right around 375-400 degrees.
Step 4: Place the fish on the center zone. I place my cod right in the center of the center zone and keep the lid closed for the entire cooking time. The idea here is that you’re using the grill as more of an oven (indirect heat) rather than a traditional grill (direct heat). Cooking times are going to vary a LOT depending on each grill, cook temperature and thickness of the filet.
Step 5: About half way through (optional). Put a second THICK coat of the miso glaze on the black cod. Personally, I cannot get enough so I drench it.
Step 6: Fork test. Towards the end of the cook cycle and as your fish starts to look “done”, use a fork to see how the fish is flaking. Cook to your own personal preference. My cook cycle given the above details is about 20 minutes.