This Miso Marinated Black Cod (aff) is simple to prepare and makes a delicious weeknight or special-occasion meal. Serve it over steamed rice with a side of stir‑fried vegetables. If sablefish (often sold as black cod) is not available where you live, any firm white fish will work well in this recipe.
Miso Marinated Black Cod Recipe
Black cod—more accurately called sablefish or butterfish—is prized for its rich, buttery texture and mild flavor. Though it’s often labeled “black cod” in markets and recipes, it isn’t a true cod. Its lush, oily flesh takes on marinades beautifully, which is why a short miso marinade creates a deep, savory-sweet coating that caramelizes nicely when seared.
We’re fortunate to fish in the Pacific Northwest and occasionally bring these fish home, but the recipe is forgiving: any firm, meaty white fish will deliver excellent results when marinated and cooked the same way.
Get all of my BLACKSTONE RECIPES here!
Recipe Shopping List
Before you start, gather the key ingredients below. Exact amounts are listed in the recipe card at the bottom of the post.
- Black cod (sablefish) filets or another firm white fish
- White miso paste
- Sake
- Mirin
- Raw or unrefined sugar
- Shoyu (soy sauce) or regular soy sauce
- Neutral oil for searing
Try this Traeger Black Cod!
Explore more of my FISH recipes!
How To Make This Recipe
Here’s a concise overview of the process so you know what to expect. For full details and precise measurements, use the recipe card at the end of the page.
- Prepare the marinade: Whisk together white miso, sake, mirin, soy sauce, and sugar until smooth.
- Marinate the fish: Place filets and marinade into a sealable bag or covered container and refrigerate for at least 4 hours; overnight is fine for deeper flavor.
- Optional rinse: For a milder finish, rinse the excess marinade from the fish and pat dry before cooking; skip rinsing if you prefer a stronger, caramelized glaze.
- Preheat your pan or griddle: Use a heavy skillet or Blackstone griddle and aim for a surface temperature around 350°F.
- Sear the filets: Add a thin layer of oil and cook the fish about 3 minutes per side, or until desired doneness. USDA recommends 145°F, but many prefer to remove fish from heat around 135°F and allow carryover cooking.
Try this Dark Soy Black Cod!
Recipe FAQ
This recipe pairs beautifully with steamed rice—basmati or jasmine are both excellent choices—or with fried rice for a heartier meal. Grilled or roasted vegetables, such as asparagus or bok choy, offer a bright contrast to the rich fish. A simple drizzle of soy glaze or a little sriracha on the side adds extra flavor.
Cooked fish is best eaten the same day, but if you have leftovers, store them airtight in the refrigerator and use within one to two days. Reheat gently—preferred methods are a brief hot water bath (sealed bag) or a low, covered oven to avoid drying the fish. Avoid microwaving when possible, as it can change the texture.
Yes. Any firm white fish—halibut, cod, sea bass, or striped bass—works well. Thinner filets may need less marinating and a shorter cook time, so adjust accordingly.
More Recipes
- Smoked Black Cod Dip
- Smoked Black Cod
- Spicy Tonkotsu Miso Ramen
- Traeger Chicken Wings with Spicy Miso
- Traeger Brisket Chili
Pin For Later
Miso Marinated Black Cod
Miso Marinated Black Cod is an easy, flavorful dish that highlights the fish’s rich texture. If you can’t find sablefish, substitute another firm whitefish and follow the same marinade and cooking approach.
5 minutes
8 minutes
4 hours
4 hours 13 minutes
Ingredients
- 4 8-ounce black cod filets (or other firm white fish)
- ⅓ cup white miso
- ¼ cup sake
- 3 tablespoons mirin
- 2 tablespoons sugar in the raw (or other raw sugar)
- 2 tablespoons shoyu (soy sauce)
- 1 tablespoon neutral oil for cooking
Instructions
- Wash and pat the fish dry. Whisk together miso, sake, mirin, sugar, and soy sauce until smooth. Add the fish to a sealable bag or container with the marinade and refrigerate for at least 4 hours or overnight for best flavor.
- When ready to cook, remove fish from the marinade. For a more subtle glaze, rinse off the excess marinade and pat dry with paper towels; otherwise, leave some marinade on for a richer caramelized finish.
- Preheat a heavy cast iron pan or Blackstone griddle over medium heat until the surface reaches roughly 350°F.
- Lightly oil the cooking surface, then sear the fish about 3 minutes per side, depending on thickness. USDA recommends cooking fish to 145°F; many prefer to cook to about 135°F and allow carryover to finish the cooking.
- Serve the fillets over rice with a drizzle of soy glaze or a squeeze of citrus, and add sriracha or chili oil if you like heat.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Mirin
- Haku Sakura Cherry Blossom Shoyu
-
White Miso Paste
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 384Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 125mgSodium: 1258mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 55g
Nutrition data provided here is only an estimate.
Love this recipe? Tell your friends!
Follow on Instagram for more recipes, tips, and behind-the-scenes photos.