Miso Black Cod Recipe

Introduction

Miso Black Cod is a delicate and flavorful dish that combines the rich, buttery texture of black cod with a savory miso marinade. This recipe is perfect for home cooks looking to impress with a restaurant-quality meal that’s surprisingly easy to prepare.

Ingredients

• 4 6-oz black cod fillets
• 1/4 cup white miso paste
• 2 tbsp coconut aminos (or low sodium soy sauce)
• 2 tbsp rice vinegar
• 3 tbsp maple syrup
• 4 cloves garlic (minced)
• 1 tbsp avocado oil

Instructions

1. Step 1: Pat the black cod fillets dry with a paper towel. Place them in a shallow baking dish or a large zip lock bag.
2. Step 2: In a small bowl, whisk together the miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic. Pour the marinade over the fish and turn to coat evenly. Cover with plastic wrap or seal the bag, and marinate for 30 minutes.
3. Step 3: Preheat the oven to 400 degrees F (204 degrees C).
4. Step 4: Heat the avocado oil in a large cast iron skillet over medium heat until it shimmers. Add the cod, skin side up, shaking off any excess marinade. Sear for 2-3 minutes, until a browned crust forms on the bottom.
5. Step 5: Flip the fish and sear for 2-3 minutes on the other side, until the skin is crispy.
6. Step 6: Transfer the black cod to the oven and bake for 2-4 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C) or it flakes easily with a fork.

Tips & Variations

• For a gluten-free version, be sure to use coconut aminos instead of soy sauce.
• If you don’t have black cod, sablefish or even halibut can be a good substitute.
• Let the fish marinate longer for deeper flavor, but no more than 1 hour to avoid overpowering the delicate fish.
• Use a non-stick or well-seasoned cast iron skillet to prevent sticking when searing the fish.

Storage

Store any leftover cooked black cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to avoid drying out the fish. It’s best enjoyed fresh, but properly stored leftovers maintain good flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, the marinade can be prepared a day ahead and stored in the refrigerator. Mix it well before using to distribute the ingredients evenly.

What if I don’t have a cast iron skillet?

You can use any heavy-bottomed skillet that can withstand medium-high heat for searing the fish. Just ensure it’s heated properly to get a nice crust on the fillets.