When you say Miso, I say Black Cod.
Miso! Black Cod!
Miso! Black Cod!
When you say seafood, I say sale.
Whew...sometimes we just can’t contain our enthusiasm for sharing wild, sustainable seafood with families across the country. We are excited to share a recipe for Black Cod, a decadent white fish packed with Omega-3s. If you don’t already have miso on your regular shopping list, this recipe might change your mind. Adding this umami flavor to your palette, and shopping list, will be totally worth it, and it just might change how you cook your go-to simple seafood. You could also use some of Wild for Salmon’s other products with this recipe, like sockeye salmon or tuna steaks.
¼ cup mirin
¼ cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 Wild Caught Alaska Black Cod Portions from Wild for Salmon, about 6 ounces each
Combine the mirin and sake in the smallest saucepan you have available. Bring the mixture to a boil over high heat. Boil briefly – just for 20 seconds—you want it to boil without losing much of the liquid. Once boiled, turn the heat to low and stir in the miso paste and the sugar. Turn up the heat to dissolve the sugar, whisking consistently. Do not let the mixture boil. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer the marinade to a wide glass or bowl or baking dish.
Pat the fish fillets dry with a paper towel. Brush or spoon the marinade on both sides of the fillets. Then place them in the baking dish and turn a few times directly in the marinade. Cover with plastic wrap and marinate for 2 to 3 hours, or overnight.
When ready to cook, you can grill or broil these! Line a sheet pan with foil and oil the foil. Remove excess marinade from the fish pieces by gently tapping each fillet on the side of the marinade bowl. If broiling, place the fish skin side up. On the grill, do the opposite. Either way, you want the meat about 6 inches from the heat.
Cook just 2 to 3 minutes on each side, until the surface browns and blackens in spots. If browning and skin bubbling happens before the fish is ready (opaque and pulled-apart easily), finish the fish in a 400-degree oven for about 5 minutes.
Serve this dish with rice and Brussels sprouts or green beans.
Like the sounds of this, but need to mix up the texture? If you need a bit of crunch in each bite, try this Fried Black Cod with Miso Tartare - lots of the same pallet, just a bit more indulgent, perhaps. This one is from celebrated Seattle restaurant, Adana, by chef-owner Shota Nakajima. They recommend using the extra batter to make onion rings – make it fish and chips!