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Miso-Glazed Cod

Christopher Hirsheimer

Servings: six.

This recipe, excerpted from The Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.


  • Six 6-oz. black cod (sablefish) or regular cod fillets
  • 1/3 cup low-sodium blond or white miso
  • 1/4 cup firmly packed dark brown sugar
  • 1 tsp. toasted sesame oil
  • 2 Tbs. mirin (Japanese cooking wine)


  • Rinse the fish fillets and pat dry with paper towels.
  • Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2 Tbs. of the miso glaze onto each fish fillet. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.
  • Heat the broiler. Place the fish on a baking sheet, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes. Remove the fish from the oven and brush with the remaining glaze. Reduce the oven temperature to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.


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Reviews (5 reviews)

  • ndchef | 10/29/2013

    Didn't like this at all. The marinade was too sweet, and with those cooking times the fish is overcooked, which I usually am good at NOT doing. Flaky fish is usually overcooked.

  • User avater
    mihod | 08/28/2011

    I haven't made it myself but I Know how it taste, because the marinade is almost exactly like my mother's. The reason I gave it 4 stars instead of 5 is just because I don't like mirin. I used to get mad at her when she used it. I would add dried mustard, omit mrin, and thin it with water. The same marinade is good for ribs. I like to vacuum pack and freeze.To bayviewchef - There's no replacement for Miso, so what you made was not the variant of this recipe, but we do have similar dish in Japan to what you've made, when we marinade white fish in Japan with soy sauce, we usually use ginger and citrus.

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