Miso Black Cod
By Matthew FairmanPublished on February 22, 2023
Time
30 minutes, plus 8 hours marinating
Yield
Serves 4
Ingredients
Before You Begin
Black cod (also known as sablefish) is increasingly available in fish markets and supermarkets across the country. For the freshest possible fish, ask your fishmonger if you can purchase the black cod still frozen. Thaw the frozen fillets overnight in the refrigerator. Black cod often contains a row of small pin bones running down the center line of the fillet; they are difficult to remove from the raw fillets but slide out easily once the fillets are cooked. It's also easy to cut on either side of the center line of the cooked fillets to avoid them. Salmon (either farmed or wild), Chilean sea bass, or arctic char can be substituted for the black cod. If using wild salmon or arctic char, cook the fillets to 120 degrees (for medium-rare), and start checking for doneness early. Red miso can be substituted for the white miso. Garnish with scallions, if desired.
Instructions
- Whisk miso, sugar, mirin, sake, soy sauce, and oil together in medium bowl. Pat cod dry with paper towels and place in 1-gallon zipper-lock bag. Pour miso mixture over cod. Press out air, seal bag, and turn to coat cod in marinade. Refrigerate for at least 8 hours or up to 24 hours, turning occasionally.
- Adjust oven rack 8 inches from broiler and heat broiler. Set wire rack in rimmed baking sheet and line with aluminum foil. Lightly spray foil with vegetable oil spray. Wipe excess marinade from cod with your fingers, leaving thin layer on cod, and transfer to prepared wire rack, skin side down.
- Broil until cod is deeply browned and registers 125 degrees, 8 to 12 minutes, rotating sheet halfway through broiling and shielding fillets with foil if they begin to get too dark. Serve with pickled ginger.
Time
30 minutes, plus 8 hours marinatingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Fresh black cod (aka sablefish) is the star of the show in this recipe that applies a simple technique—marinating in miso before broiling—to achieve excellent results. Also known as butterfish, black cod is exceptionally rich and mellow-tasting, making it the perfect foil for this salty-sweet, acidic marinade. A marinade composed of miso, sugar, mirin, sake, soy sauce, and sesame oil ensured flavor penetration and better browning. It also drew out excess moisture, firming the fish and resulting in plump, juicy filets that flaked easily. Broiling the fish 8 inches from the heating element allowed the fish to caramelize and cook evenly at the same time.
Before You Begin
Black cod (also known as sablefish) is increasingly available in fish markets and supermarkets across the country. For the freshest possible fish, ask your fishmonger if you can purchase the black cod still frozen. Thaw the frozen fillets overnight in the refrigerator. Black cod often contains a row of small pin bones running down the center line of the fillet; they are difficult to remove from the raw fillets but slide out easily once the fillets are cooked. It's also easy to cut on either side of the center line of the cooked fillets to avoid them. Salmon (either farmed or wild), Chilean sea bass, or arctic char can be substituted for the black cod. If using wild salmon or arctic char, cook the fillets to 120 degrees (for medium-rare), and start checking for doneness early. Red miso can be substituted for the white miso. Garnish with scallions, if desired.
Instructions
- Whisk miso, sugar, mirin, sake, soy sauce, and oil together in medium bowl. Pat cod dry with paper towels and place in 1-gallon zipper-lock bag. Pour miso mixture over cod. Press out air, seal bag, and turn to coat cod in marinade. Refrigerate for at least 8 hours or up to 24 hours, turning occasionally.
- Adjust oven rack 8 inches from broiler and heat broiler. Set wire rack in rimmed baking sheet and line with aluminum foil. Lightly spray foil with vegetable oil spray. Wipe excess marinade from cod with your fingers, leaving thin layer on cod, and transfer to prepared wire rack, skin side down.
- Broil until cod is deeply browned and registers 125 degrees, 8 to 12 minutes, rotating sheet halfway through broiling and shielding fillets with foil if they begin to get too dark. Serve with pickled ginger.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments