This Traeger Miso Marinated Lingcod is inspired by the famous Nobu dish but uses freshly caught Pacific Northwest lingcod. The fillets take on a slightly sweet, deeply savory umami flavor from a classic Japanese-style marinade of white miso, sake, mirin and a touch of sugar. After several hours of marinating the fish is seared in a preheated cast iron pan over high heat on a pellet grill, developing a golden, caramelized crust while staying tender and flaky inside. The recipe is simple to prepare and ideal when you want bold flavor with minimal hands-on cooking.
Traeger Miso Marinated Lingcod
If you follow this site, you may know we spend a lot of time fishing; our freezers are often full of fresh fillets. That means finding different ways to prepare fish is always welcome. Miso works particularly well with firm white fish like lingcod because it adds savory depth and helps tenderize the flesh during the marinade.
What is Lingcod?
Pacific lingcod (Ophiodon elongatus) is a member of the greenling family rather than a true cod. It ranges along the West Coast of North America, from the Gulf of Alaska down to Baja California. Lingcod are typically 20–40 inches long and commonly weigh 10–20 pounds, although larger specimens are sometimes caught. They have elongated bodies, strong jaws and sharp teeth, and are often found near rocky reefs. Their flesh is a firm, white filet that stands up well to high-heat cooking and pairs beautifully with bold, salty-sweet flavors like miso and mirin.
Marinating lingcod in miso not only seasons the fish thoroughly but also adds a subtle glaze when seared. Using a pellet grill such as a Traeger adds a hint of wood-fired smoke that enhances the marinade without overpowering the delicate fish. A cast iron skillet placed on the grill makes it easy to get a crisp sear and a rich caramelized exterior.
Why You’ll Love This Dish
- Big flavor with little effort – a simple miso marinade delivers deep savory-sweet notes.
- Designed for pellet grills – high-heat searing on a Traeger produces excellent texture and subtle smoke.
- Versatile serving options – pairs well with steamed rice, grilled vegetables or pickled sides.
- Make-ahead friendly – the fish benefits from marinating for several hours or overnight.
- Lean and nutritious – lingcod is high in protein and lends itself to light, balanced meals.
Recipe Shopping List
Below are the ingredients you’ll need. For exact quantities, see the recipe card further down.
- Lingcod fillets – firm white fish that holds up to searing.
- White miso – provides the base umami flavor for the marinade.
- Sake – light rice wine that helps tenderize and balance flavor.
- Mirin – sweet cooking rice wine to balance salinity.
- Raw sugar – adds caramel notes and helps create a crust when seared.
- Shoyu soy sauce – a balanced soy for salt and depth.
- Neutral oil – for a thin coating on the pan to prevent sticking and aid browning.
How to Make This Recipe
Here is a concise overview of the method. Follow the full recipe details below when you cook.
- Prep the fish: Rinse and pat the fillets dry to remove excess moisture.
- Make the marinade: Whisk white miso, sake, mirin, raw sugar and soy sauce until smooth.
- Marinate: Place the fillets and marinade in a sealable bag or container and refrigerate for at least 4 hours or up to 24 hours.
- Preheat the grill and pan: Place a cast iron skillet on the pellet grill and bring to about 375°F (190°C).
- Cook: Wipe excess marinade from the fillets, pat dry, and sear in a thin layer of oil 3–4 minutes per side, cooking to your preferred doneness (USDA recommends 145°F, many prefer 135°F for slightly moister fish).
Recipe FAQ
How do I store leftovers?
Keep any leftover cooked lingcod in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out.
Can I reheat this dish?
Yes. Reheat in a low oven (about 275°F / 135°C) or in a covered skillet over low heat with a splash of water to help retain moisture.
Can I make it ahead?
You can marinate the fish up to 24 hours ahead. For best texture, cook just before serving.
What if I don’t have lingcod?
Halibut, cod, or sea bass are good substitutes—choose similarly thick, firm white fish.
Serve this with…
- Steamed jasmine rice
- Grilled or roasted broccolini
- Quick pickled cucumbers or spicy Asian-style cucumbers
- Miso soup
More fish recipe ideas
- Spicy dynamite rolls
- Cowboy candy tuna sandwich
- Togarashi tuna tataki
More Lingcod Recipes
- Pistachio-crusted lingcod
- Lemon pepper lingcod
- Lingcod gumbo
- Poor man’s lobster (lingcod preparation)
Miso Marinated Lingcod — Recipe Card
Yield: 4 servings
Prep time: 4 hours (including marinating)
Cook time: 15 minutes
Total time: 4 hours 15 minutes
Ingredients
- 32 ounces lingcod fillets
- 1/3 cup white miso
- 1/4 cup sake
- 3 tablespoons mirin
- 2 tablespoons raw sugar
- 2 tablespoons shoyu soy sauce
- 1 tablespoon neutral oil
Instructions
- Wash and pat the fillets dry. In a bowl, whisk together the white miso, sake, mirin, sugar and soy sauce until smooth.
- Place the fillets and marinade into a sealable bag or container. Refrigerate for at least 4 hours and up to 24 hours.
- When ready to cook, remove the fish from the marinade. Rinse lightly to remove excess marinade and pat dry with paper towels.
- Preheat a cast iron pan inside your pellet grill to about 375°F (190°C).
- Add a thin layer of oil to the pan and sear the fillets about 3–4 minutes per side. Cook to an internal temperature of 135–145°F depending on your preference; USDA recommends 145°F.
- Serve over steamed rice with a drizzle of soy glaze or a splash of soy sauce and a touch of sriracha if you like heat.
Nutrition (per serving)
Calories: 361 • Total Fat: 9g • Saturated Fat: 2g • Cholesterol: 113mg • Sodium: 1510mg • Carbohydrates: 18g • Fiber: 1g • Sugar: 10g • Protein: 49g