This Miso Marinated Black Cod is incredibly easy to make, and is perfect over steamed rice with stir-fried vegetables! If you can’t find Black Cod in your area, any firm white fish would work for this recipe.
Miso Marinated Black Cod Recipe
Black cod is such a treat, but this fish is relatively rare to find in markets. Contrary to popular belief (and the actual name of the fish) Black Cod isn’t actual cod at all. This fish is commonly known as Sablefish, Butterfish, Alaska cod, and Coalfish. It has a buttery, rich flavor, and it is highly prized.
We do a lot of fishing around here, and occasionally are fortunate enough to pull one of these up from the depths of the Pacific Ocean off the coast of Washington State. If you want to order yours, they have it available via Crowd Cow, and it is well worth it!
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Miso Marinated Black Cod shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Black Cod filets
- white miso
- sugar in the raw
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How to make Miso Black Cod
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Mix the marinade
The miso, sake, mirin, shoyu, and sugar all go into a large sealable baggie.
Marinate the fish
Around 4 hours in the fridge is minimum. You can leave it overnight as well.
Rinse and dry
Your mileage may vary here, but we prefer to give the fish a quick rinse and dry before cooking. You can skip if you’d like a bolder flavor.
Preheat your cast iron pan or Blackstone griddle
Hot pan is a must! You want it around 350° on the surface of your pan. I love my Thermapen IR for measuring surface temps!
Cook the fish
It doesn’t take long for fish filets. About 3 minutes per side should be about right.
What can you serve with miso cod?
If you’re already cooking outside, some of our Traeger Asparagus would be perfect alongside.
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Miso-Marinated Cod FAQ
There isn’t really an ideal way to store this. Leftover fish shouldn’t really be a thing, so do your best to only cook as much as you want to eat. If you do overshoot it, make sure to store it in the fridge for more than a day or two. I’d suggest gently reheating it in a hot water bath for any leftovers. Stay away from the microwave ;).
Sure! Any firm white fish should work for this recipe. Experiment and let me know how it goes!
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- 4 8-ounce Black Cod filets
- 1/3 cup white miso
- 1/4 cup sake
- 3 tablespoons Mirin
- 2 tablespoons sugar in the raw
- 2 tablespoons shoyu soy sauce
- 1 tablespoon oil
- Wash and pat dry your fish filets. Mix together the white miso, sake, mirin, sugar, and soy sauce. Place the marinade and the fish into a sealable baggie and refrigerate for at least 4 hours.
- Remove the fish from the marinade and rinse off the excess marinade and pat dry with paper towels.
- Preheat your cast iron pan or Blackstone griddle over medium heat. You want the surface temperature to be around 350°.
- Put a thin layer of oil into the pan or onto the griddle, and cook the fish for about 3 minutes per side. 145° is the official USDA safe temp for fish. We like ours more around 135°.
- Serve over rice with a drizzle of soy glaze or soy sauce and sriracha.
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Amount Per Serving: Calories: 384Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 125mgSodium: 1258mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 55g
Nutrition data provided here is only an estimate.