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.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
BLACK COD BROILED WITH MISO
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
- Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams
BLACK COD WITH MISO
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Provided by Nobuyuki Matsuhisa
Categories Wine Fish Appetizer Broil Backyard BBQ Cod Summer Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Make Nobu-style Saikyo Miso:
- 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Yield:
- 3 cups (800 g).
- Make cod:
- 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
- 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
JULIE'S BAKED OR GRILLED BLACK COD TERIYAKI
Black cod is my favorite fish... a tender, white, non-fishy fish that goes wonderfully well with teriyaki sauce. If you've never had black cod, do yourself a favor and find some! It is also known as "sablefish." I can sometimes find it served in Japanese restaurants, and occasionally served smoked in Scandinavian restaurants. I usually purchase mine in Ballard (a Scandinavian Seattle neighborhood) markets or at Uwajimaya (Seattle Asian grocery) or Ranch 99 Markets (Tukwila Asian grocery).
Provided by Julesong
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees (if you're going to bake the steaks).
- Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
- Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
- To grill: cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade. I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
- Serve with steamed white rice, a little of the juices poured over.
BROILED COD WITH SESAME-MISO SAUCE
The sauce is the real star in this recipe. You can thin it with some water and use it as a salad dressing or serve it with just about any meat, fish or vegetable. It's great with fish! Try it on beans, asparagus, tuna, chicken or pork, it's wonderful!
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler; rack should be 4 inches or less from heat source.
- Toast sesame seeds in a small dry skillet over medium heat, shaking pan until they color slightly.
- Grind to a powder in a spice or coffee grinder, or mortar and pestle.
- Whisk together sesame seeds, miso, sugar and soy sauce.
- Thin with a little water, mirin or more soy sauce if too thick.
- Adjust seasoning.
- This sauce can be covered and refrigerated for up to 2 days.
- Brush fish with oil; sprinkle with red pepper.
- Place fish on a baking sheet; place under broiler and cook, rotating sheet once so fish browns evenly on top and is cooked through, 6-10 minutes.
- Drizzle sesame-miso sauce on top; serve hot.
Nutrition Facts : Calories 251.9, Fat 6.6, SaturatedFat 1, Cholesterol 73.1, Sodium 971.6, Carbohydrate 13.2, Fiber 2, Sugar 7.5, Protein 34.3
BROILED COD WITH SESAME-MISO SAUCE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place oven rack 4 inches or less from heat source. Heat broiler. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle.
- Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to 2 days. Stir before serving.)
- Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 969 milligrams, Sugar 7 grams
MISO COD (BLACK COD WITH MISO)
Marinated in saikyo miso and baked to perfection, Black Cod with Miso (Saikyo Yaki) is a beautiful seafood dish that you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!
Provided by Namiko Chen
Categories Main Course
Time P2DT30m
Number Of Ingredients 10
Steps:
- Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.
Nutrition Facts : Calories 136 kcal, Carbohydrate 2 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRILLED SABLEFISH {BLACK COD}
Grilled Sablefish or Black Cod is sweet and buttery with a smooth texture. Brushed with garlic and herb butter for a simple and delicious meal that you can feel good about feeding your family.
Provided by Milisa
Time 20m
Number Of Ingredients 5
Steps:
- Prepare a grill fire to 350° with oak or pecan for smoke flavor.
- Pat sablefish filets dry with paper towels.
- Prepare garlic butter by melting butter with minced garlic and cook for 3-5 minutes over medium heat, just until garlic starts to brown. Remove from heat and stir in parsley.
- Place sablefish skin side down over indirect fire.
- Brush with garlic butter and close the lid.
- Cook 12- 15 minutes or until internal temperature reaches 145°. Fish will be flaky.
- Remove from grill and serve with cucumber tomato salad.
Nutrition Facts : Calories 450 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 40 grams fat, Fiber 0 grams fiber, Protein 21 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 230 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
BROILED BLACK COD WITH MISO
Steps:
- Bring sake and mirin to a boil in a saucepan. Boil for 20 seconds over a high heat to evaporate alcohol. Turn heat down to low and add miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Allow to cool to room temperature. Pat fillets thoroughly dry with paper towels. Slather the fish with miso sauce, place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2-3 days. Preheat oven to 400 degrees and preheat grill or broiler. Lightly wipe off any excess miso clinging to the fillets, but don't rinse off. Place fish on the grill or in a broiler pan and grill or broil until surface turns brown. Then bake for 10-15 minutes. Arrange the black cod fillets on individual plates and add a few extra drops of miso glaze.
BLACK COD WITH MISO
Steps:
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
- In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
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BLACK COD WITH MISO RECIPE - NOBU MATSUHISA | FOOD & …
From foodandwine.com
5/5 Total Time 8 hrs 35 mins
- In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
- Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
BROILED MISO COD WITH VEGETABLES | FOODIECRUSH.COM
From foodiecrush.com
5/5 (5)Estimated Reading Time 7 mins
- Cut the cod into 3-4 equal pieces, rinse and pat dry. In a small sauce pan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium high heat and stir until the sugar has dissolved. Remove from the heat and cool. Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight, or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan. Mix the vegetable oil and sesame oil together. Drizzle the asparagus spears and sliced mushrooms with sesame oil mixture and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish filets.
- Broil the fish and vegetables for 10 minutes depending on the thickness of the cod or until the fish has cooked through but is still flaky, and the vegetables are fork tender. Turn the oven to broil and cook an additional 2-3 minutes until golden in color, watch carefully to make sure they don't burn.
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Ratings 6Servings 6Cuisine AsianCategory Dinner
- Season cod fillets on all sides with kosher salt and black pepper. Place in a large tupperware or Ziploc bag.
- Preheat oven to 400 F. If needed, cut cod fillets so they fit easily in the skillet, reserving marinating liquid. Heat canola or vegetable oil in a large skillet over medium-high heat. When hot, add carrots and cook for 4-5 minutes, or until beginning to soften.
MISO BROILED BLACK COD WTIH BOK CHOY - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (10)Total Time 6 hrs 20 minsCategory Main CourseCalories 383 per serving
- In a medium-sized mixing bowl, whisk the miso paste with the mirin, sake, wasabi, ginger, sugar and oil. Whisk until it's very smooth and the pour the mixture into a large zip-lock bag. Add the fish, remove all the air from the bag, and seal it. Make sure all of the fish is well-coated. To be sure it doesn't leak, put this bag in a second bag. Then place it in the refrigerator for at least 6 hours and ideally overnight.
- About 15 minutes before you'd like to serve, slice the peppers into thin strips and the bottom inch or so off the bok choy and simply break it apart.
- Remove the fish from the refrigerator, and cover a baking sheet with foil. Adjust the rack under the broiler so the fish will be a few inches from the flame (about 4), and turn it on. Remove the fish from the bag, letting any excess marinade drip off. Then place the fish on the foil-covered baking sheet. Place the baking sheet in the broiler until the fish has nicely caramelized on top, and is just barely cooked through (It should still be slightly transluscent in the center). It should take about 5 minutes. You can use a fork to check for doneness -- as soon as the fish flakes apart, it's done.
- While the fish is cooking, coat a large sauté pan with grapeseed oil over medium heat. Add the bok choy, peppers and sesame seeds, and cook until the bok choy is wilted, about 3 minutes. Drizzle with the sesame oil and season to taste with salt and pepper. (Here's How to Season to Taste.)
RECIPE: MISO-MARINATED BLACK COD - KATHLEEN FLINN
From kathleenflinn.com
Cuisine JapaneseCategory Main CourseServings 4
- Combine the mirin and sake in a small saucepan over high heat. Bring to a boil. Turn heat to low and whisk in the miso until dissolved. Turn the heat back up and add the sugar. Stir in until the sugar completely melts, whisking quickly to assure the sugar doesn’t burn at the bottom. Transfer to a glass dish. Let cool to room temperature, then add fish and turn to coat. Cover snugly with a lid or wrap and refrigerate at least overnight, but preferably three nights.
- When ready to cook, preheat oven to 400°F/200°C. Prepare a heavy rimmed baking sheet by greasing it with a light coat of vegetable or avocado oil. Set aside.
- Heat a tablespoon or so of oil in a large pan over medium-high heat. Wipe the marinade off the fish. If your fish has skin, put into the pan flesh side down. When the oil shimmers and starts to smoke lightly, add the fish. Give it a shake to assure it doesn’t stick. Cook until browned and a white line rises from the bottom, about 2 minutes. Flip the fish onto the prepared pan and put into the hot oven to roast for 8 minutes. It’s done when it just begins to flake and it’s cooked through to the center; an instant-read thermometer should read 140°F/60°C.
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2/5 (314)Total Time 30 minsServings 4
- In a skillet, boil the wine and shallot over moderately high heat until reduced to 1/4 cup, 10 minutes. Reduce the heat to moderate. Gradually add the butter to the skillet and whisk constantly on and off the heat until the sauce is creamy. Remove from the heat and whisk in the miso and soy sauce; season with salt and pepper.
- Light a grill or heat a grill pan. Brush the cod fillets with oil and season with salt and pepper. Brush the grill with oil and cook the fish over high heat, turning once, until lightly charred and just cooked, 4 to 5 minutes.
- In a large skillet, heat 1 teaspoon of the oil until shimmering. Add the lettuces and toss over high heat until barely wilted, about 30 seconds. Transfer the lettuces to plates and top with the fish. Briefly rewarm the sauce, whisking, over moderate heat. Spoon some of the sauce over the fish and serve. Pass the remaining sauce separately.
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- Line a broiler tray with aluminum foil, and lightly brush with olive oil. Place the black cod portions on the tray, skin-side down. Brush the fish with olive oil, and add salt and pepper to taste. Broil 4-inches from the heat source until nicely browned, about 10 minutes.
- In a saucepan, lightly sauté the shallots and bell peppers in 2 Tablespoons of olive oil until soft, about 4 minutes.
- Add the cold butter, a little at a time, whisking until the mixture becomes creamy. Season with salt and pepper and set aside.
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