Best 7 Black Cod Broiled With Miso Recipes
Black cod broiled with miso is a mouthwatering dish that blends the delicate flavor of black cod with the rich umami of miso paste. Originating from Japan, this culinary masterpiece has gained global recognition for its simplicity, yet sophisticated taste. The tender and flaky texture of the black cod, when paired with the savory and slightly sweet notes of miso, creates an irresistible combination that is sure to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
BLACK COD BROILED WITH MISO
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
- Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams
BLACK COD WITH MISO
Steps:
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
- In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
GARLIC-GINGER-MISO BLACK COD
Garlic, ginger, miso, and coconut aminos are used as a marinade and sauce for baked black cod.
Provided by Nicole Leonard
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
- Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
- Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
- Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 5 g, Cholesterol 49.8 mg, Fat 11.8 g, Fiber 0.4 g, Protein 21.2 g, SaturatedFat 3 g, Sodium 378.4 mg, Sugar 0.4 g
BLACK COD WITH MISO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a saucepan, whisk together miso, sugar, mirin, and sake. Cook until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a shallow baking dish. Add fish, turning to coat. Cover with plastic wrap, and refrigerate for 3 days.
- Preheat broiler to high. Remove fish from marinade, and place on a baking sheet, skin-side down. Broil until caramelized, about 3 minutes. Using a flat spatula, gently turn fish, and broil until just opaque in center, about 3 minutes more. Serve immediately.
BLACK COD OR MACKEREL FILLETS IN MISO SAUCE
Black cod, a Pacific fish also known as sable, is treasured in Japan (and at elite Japanese restaurants here) for its richness and slightly smoky flavor. With miso it is astonishingly delicious. (Mackerel is not the same but still very good.) Use white (it's actually beige) miso if you can find it. As is common before cooking many types of fish in Japan, this is salted to firm up the flesh; you can skip this step if you prefer. This is not a super-saucy dish, but well-made short-grain rice (page 507) is still a good accompaniment, as would be any salad.
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the salt all over the fish and let sit refrigerated for at least 45 and up to 90 minutes. Rinse and dry the fish.
- Combine 3/4 cup of the miso with 3 tablespoons of the sake. Smear this mixture all over the fillets and let sit refrigerated again for 45 to 90 minutes. Rinse and dry again.
- Preheat the broiler; the rack should be about 4 inches from the heat source. Soak the ginger in cold water to cover. Combine the remaining miso and sake and smear over the flesh side of the fillets. Put on a nonstick or greased baking sheet and broil carefully, until the mixture bubbles but does not burn and the fish is done (the point of a thin-bladed knife inserted into its thickest part will meet little resistance). If the top threatens to burn before the fish is cooked through, move the rack down a notch or move the fish into a hot oven. Drain the ginger and use it to garnish the fish; serve immediately.
- In step 2, do not rinse off the miso mixture; simply use your fingers to remove most but not all of it. Grill over moderate heat, turning once, until the outside is crisp and the inside cooked through.
BLACK COD WITH MISO
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Provided by Nobuyuki Matsuhisa
Categories Wine Fish Appetizer Broil Backyard BBQ Cod Summer Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Make Nobu-style Saikyo Miso:
- 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Yield:
- 3 cups (800 g).
- Make cod:
- 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
- 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
Tips for Cooking Black Cod Broiled with Miso:
- Select high-quality black cod: Choose black cod fillets that are fresh, firm, and have a slightly translucent appearance. Look for fillets that are free of any blemishes or discoloration.
- Prepare the miso marinade: The miso marinade is a key component of this dish, so make sure to use high-quality miso paste. White miso is commonly used in this recipe, but you can also experiment with other types of miso, such as red or brown miso, to achieve different flavor profiles.
- Marinate the black cod: Allow the black cod fillets to marinate in the miso mixture for at least 30 minutes, or up to overnight. This will help infuse the fish with flavor and tenderize it.
- Broil the black cod: When broiling the black cod, position the fish fillets close to the heat source to ensure even cooking. Keep a close eye on the fish to prevent overcooking, as black cod can easily become dry.
- Serve immediately: Once the black cod is cooked, serve it immediately with your desired accompaniments. Suggested accompaniments include steamed rice, roasted vegetables, or a simple salad.
Conclusion:
Black cod broiled with miso is a delicious and elegant dish that is perfect for a special meal. The combination of the rich, buttery flavor of black cod with the savory and slightly sweet miso marinade creates a harmonious and unforgettable taste experience. This dish is relatively easy to prepare, making it a great option for home cooks of all skill levels. Whether you're a seasoned chef or just starting out in the kitchen, I encourage you to try this recipe and enjoy the amazing flavors of black cod broiled with miso.
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