Black Cod Recipe

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.

Nobu’s Miso-Marinated Black Cod

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 0.5 g, unSaturated Fat 0.0 g, Carbohydrate 15.4 g, Sugar 10.4 g, servingSize Serves 4, Protein 42.5 g, Fat 2.6 g, calories 295 cal, Sodium 763.9 mg, Fiber 0.9 g, Cholesterol 0 mg

Ingredients:

• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste
• 3 tablespoons granulated sugar
• 4 (8-ounce) black cod fillets

Instruction:

1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

10 Best Black Cod Recipes for Dinner

The next time you need a restaurant-quality dinner, try one of the scrumptious black cod recipes. From miso-marinated to lemon garlic, they’re all winners.

Ingredients:

• Nobu’s Miso-Marinated Black Cod
• Pan Seared Black Cod
• Pan Seared Sablefish (Black Cod) with White Wine Tomatoes
• Broiled Black Cod (Sablefish) with Sweet Chili Sauce
• Miso Broiled Black Cod with Bok Choy
• Mediterranean Baked Black Cod (Sablefish)
• Baked Cod Recipe with Lemon and Garlic
• Lemon-Caper Black Cod with Broccoli and Potatoes
• Honey Garlic Sablefish with Broccoli
• Ginger Lime Black Cod

Instruction:

1. Select your favorite recipe.
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3. Prep a delicious black cod recipe in 30 minutes or less!

Ginger Lime Black Cod

In this simple recipe for Ginger lime marinated Black Cod, the fish is quickly marinated with garlic, lime and fresh ginger. The flavor combination is truly delicious with the rich-tasting fish. Serve with fresh chopped cilantro on top. It is a simple way to bake sablefish it in the oven with only 10 minutes of preparation time.

Prep: 10min

Total: 50min

Yield: 4

Serving Size: 4 ounces

Nutrition Facts: servingSize 4 ounces, calories 180 calories, Sugar 7 g, Fat 4 g, Saturated Fat 1 g, Carbohydrate 10 g, Fiber 1 g, Protein 25 g

Ingredients:

• 1 clove garlic, finely grated with a rasp style grater
• ½ teaspoon lime zest
• 2 tablespoons lime juice
• 2 tablespoons agave syrup
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoon grated ginger root
• 1 teaspoon kosher salt
• 4 4-5 ounce portions black cod or sablefish fillet, about 1 pound
• 2 tablespoons chopped cilantro

Instruction:

1. Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl.
2. Place sablefish in a large resealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.
3. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
4. Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven.
5. Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. Garnish with cilantro

Clean and Cook Whole Black Cod | Popular Black Cod Miso Dish

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