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.
Servings per recipe: 2
Calories per serving: 290
Preparation time: 10m
Total cooking time: 40m
Ingredients:
- 3 tablespoons white miso paste
- 2 tablespoons water
- 2 tablespoons mirin (Japanese sweet wine)
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 2 (7 ounce) black cod fillets
Directions:
- 1 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.
- 2 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.
- 3 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.
- 4 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.
Nutrion facts:
Total Fat | 1.9g | 3% |
Saturated Fat | 0.0g | |
Cholesterol | 72mg | 24% |
Sodium | 846mg | 34% |
Potassium | 800mg | 22% |
Total Carbohydrates | 20.9g | 7% |
Dietary Fiber | 0.3g | 1% |
Protein | 37.3g | 75% |
Sugars | 16g | |
Vitamin A | 49IU | |
Vitamin C | 5mg | |
Calcium | 21mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 10mg | |
Vitamin B6 | 1mg | |
Magnesium | 48mg | |
Folate | 12mcg |