Nobu-inspired miso marinated black cod filets- made with simpler, better-for-you ingredients. Serve with tamari roasted brussel sprouts, a quick cucumber salad, and black rice for a restaurant quality meal.
Miso black cod is absolutely one of those dishes that will change your life. The exterior of the fish becomes caramelized, charred, and flaky once broiled thanks to the delicious miso marinade*. Black cod (also known as sablefish**) is an incredibly rich and buttery fish that literally melts in your mouth; it’s unlike any other fish I’ve ever had.
We start by whisking up a quick marinade of just 4 simple ingredients you probably already have on hand. Allow the fish to marinate for as long as you can, then broil it, checking every couple minutes, until it reaches your desired charred level and crispiness. Fortunately, it is incredibly difficult to overcook sablefish due to its high fat content, so this recipe is great if you’re newer to cooking fish.
I whipped up a few simple sides to pair with the black cod: smashed cucumber salad, black (forbidden) rice, tamari roasted brussels sprouts, and carrot ribbons. The fish would also be excellent paired with Thai jasmine rice/coconut rice, mashed ube (or purple sweet potato), or other steamed vegetables for a simpler pairing.
I hope you love this recipe! It’s such a treat and the end result will leave you hooked (fish pun not intended)… as mentioned below, feel free to try this recipe with salmon instead of sablefish as well, and get creative with the sides! Enjoy my friends :)
*Many recipes you find for miso black cod include ingredients such as mirin and sake which can contain gluten, as well as high amounts of sugar. My recipe is made to be 100% gluten-free, lower in sugar, and made using ingredients you probably already have at home; therefore, does not include these ingredients.
**I highly advise against using normal white cod in this recipe, the results will not be the same. If you cannot find black cod, king or sockeye salmon would be a better alternative.
For the Miso Black Cod:
