Miso Broiled Black Cod, also called Alaskan Cod or Sablefish, has an unmatched melt-in-your mouth quality. It’s buttery and flaky, and the delicate crust from broiling the fish, is sweet and savory. Served with fresh Bok Choy, you will not be able to get enough of this meal! Miso Broiled Black Cod is truly something special. While the amazing miso marinade adds incredible flavor, the Black Cod, in and of itself is special.
What is Black Cod (Sablefish, Alaskan Cod)?
- Black Cod has a high oil content which creates its buttery, melt-in-your mouth quality. Rich and subtly sweet, it’s a delicate, mild fish, that flakes apart when it’s cooked perfectly.
- This cod is said to contain even more Omega-3 fatty acids than any wild salmon.
- Sablefish can be found throughout the North Pacific Ocean and around California. Alaskan Sablefish however, is said to be the best because it tends to be richer due to the colder water temperature.
- Both the flavor and texture of Sablefish are similar to Patagonian Toothfish (Chilean Sea Bass).
What’s in this Miso Broiled Black Cod recipe?
- Black Cod
- white miso paste
- grapeseed oil
- fresh ginger
- wasabi pasate
- bok choy
- bell peppers
- sesame oil
- sesame seeds
- salt, pepper
Why You Should Make This Recipe
- You can do almost all of it ahead of time. The fish goes in the marinade the night before you’re serving it, and only takes 5 minutes to cook. Prep the bok choy and bell peppers the night before, and you entire prep time the day you’re serving becomes only about 20 minutes.
- You will most certainly be a huge hit! My sons and husband will tell you that when I love what I cook, I’m quick to applaud myself. 😉 Everyone will applaud you, when you make this.
Miso Broiled Black Cod is in the “mind-blowingly delicious” category.
Recipe Tips for Miso Broiled Black Cod
- The easiest and best way to grate the fresh ginger is with a microplane zester.
- Important! If you’re gluten-free, or serving anyone who is, most miso pastes are not gluten-free. However, there are several brands that are. Here are a few: Cold Mountain, Hikari and Eden. (I use Cold Mountain and it’s excellent.)
- All broilers are not quite the same, but be sure the fish is about 4 inches below the heat.
- Watch the cod while it broils. This might sound like a bit much — to sit and stare in the oven, but it’s important. The cod only takes about 5 minutes to cook, so it’s easy. It can go from a gorgeous golden brown, to black in just seconds. You also might notice some areas of the cod becoming darker than others. If this is the case, move the sheet pan around a bit to even out the cooking.
Fish Purchasing Tips
- First, always buy the freshest fish possible. If you have a specialty fish market near you, that’s probably your best bet.
- Secondly, don’t hesitate to ask the fish monger behind the fish counter to skin and portion your fish for you. They will almost always be happy to do this for you.
Miso Broiled Black Cod and the Bok Choy Stir Fry are both so worth trying! I hope you love all of it!
More recipes with Miso and Bok Choy:
- Miso Garlic-Ginger Tofu Recipe
- Spicy Miso Glazed Eggplant Recipe
- Sheet Pan Miso Pork Chops with Broccolini
- Crispy Bok Choy Chips
- Bok Choy with Garlic Orange Sauce
- Bok Choy Shiitake Mushroom Gratin
Miso Broiled Black Cod with Bok Choy
- 1 cup light or white miso paste
- ½ cup Mirin (sweet Japanese rice wine)
- ½ cup sake
- 1½ teaspoons wasabi paste
- 1½ tablespoons fresh ginger pulp
- 1½ tablespoons granulated sugar
- ⅓ cup grapeseed oil
- 2½ pounds black cod fillet
- 6 heads baby bok choy, washed and dried
- 3 bell peppers (orange, yellow and/or red), washed and dried
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- salt and pepper to taste
- 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.)
- Serve the fish alongside or on top of the vegetables.
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