Miso-glazed black cod is a beloved Japanese dish known for its tender, buttery texture and rich umami flavor from the miso marinade.
Grilling the cod gives a slight char that enhances the savory sweetness of the glaze while keeping the fish moist and flaky.
Topping with a fresh ginger scallion sauce adds brightness and a mild kick of spice, balancing the richness of the cod.
Why You’ll Love This Recipe
- The sweet and salty miso marinade tenderizes and flavors the black cod deeply, penetrating the delicate flesh.
- Grilling imparts a subtle smoky char without drying the fish, especially when grilled over medium heat.
- The ginger scallion sauce adds fresh aromatics and a bright, zesty contrast to the rich fish, enhancing the overall eating experience.
Grilled Miso-Glazed Black Cod with Ginger Scallion Sauce
Enjoy a flavorful Tokyo-style grilled black cod glazed with sweet miso and topped with a bright ginger scallion sauce. This recipe highlights umami and freshness.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 black cod fillets (6 oz each), skin on (about 170 g each)
- 1/4 cup white miso paste (60 ml)
- 2 tablespoons sake (30 ml)
- 2 tablespoons mirin (30 ml)
- 1 tablespoon granulated sugar (15 g)
- 1 tablespoon vegetable oil (15 ml), for grilling
- Ginger Scallion Sauce:
- 1/4 cup scallions finely sliced (green and white parts) (15 g)
- 1 tablespoon fresh ginger finely grated (6 g)
- 2 teaspoons soy sauce (10 ml)
- 1 teaspoon rice vinegar (5 ml)
- 1 teaspoon toasted sesame oil (5 ml)
- 1/2 teaspoon sugar (2 g)
Instructions
- Prepare the Miso Marinade In a small bowl, whisk together the white miso paste, sake, mirin, and sugar until smooth and sugar dissolves.
- Marinate the Black Cod Pat black cod fillets dry with paper towels. Place fillets in a shallow dish and spread marinade evenly over them. Cover and refrigerate for at least 1 hour, up to 4 hours (do not marinate longer to avoid fish texture breakdown).
- Make Ginger Scallion Sauce While the fish marinates, combine scallions, grated ginger, soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Mix well and refrigerate until serving.
- Preheat Grill and Cook Cod Preheat grill to medium heat (about 350°F/175°C). Remove fillets from marinade and wipe off excess to prevent burning. Brush fillets lightly with vegetable oil. Grill skin-side down for about 6 to 8 minutes until nicely charred and the fish releases from the grill.
- Flip and Finish Grilling Carefully flip the cod and grill the other side for 3 to 4 minutes until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from grill.
- Serve Transfer fillets to plates and spoon the ginger scallion sauce over the top. Serve immediately with steamed rice or seasonal vegetables.
Helpful Tips
- Pat the cod dry before marinating for better glaze adherence and grilling.
- Do not over-marinate the fish; 1 to 4 hours is sufficient to infuse flavor without compromising texture.
- Use a clean medium-heat grill and oil the grates to prevent sticking.
- Check fish doneness with a food thermometer: target 145°F (63°C) internal temperature for safe consumption.
- The ginger scallion sauce can be made up to a day ahead and refrigerated in an airtight container.
Storage and Make-Ahead
Store any leftover cooked cod and sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheat cod gently in a low oven (about 275°F/135°C) covered loosely with foil to prevent drying.
Do not freeze cooked black cod as texture will deteriorate significantly.
Frequently Asked Questions
Can I use black cod substitutes in this recipe?
Yes, you can use other fatty white fish like sablefish, Chilean sea bass, or even halibut, but black cod offers a unique buttery texture.
Is this recipe gluten-free?
It depends on your soy sauce choice. Use gluten-free tamari or soy sauce to keep the recipe gluten-free.
What should I do if I don't have a grill?
You can broil the cod under high heat in your oven using a broiling pan, watching closely to replicate the char and cook time.
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