Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Black Cod
Jalapeño Miso Marinade
Ginger-Cilantro Finish & Garnish
Method
Black Cod
- 1
Prepare fish
Pat the black cod fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. If the fillets are thick (over 1 inch), score the skin lightly in two shallow diagonal cuts to help even cooking.
- 2
Sear or broil
Preheat oven broiler to high and position a rack 6–8 inches from the element, or preheat a heavy ovenproof skillet over medium-high heat. Lightly brush the skin with 1 tbs neutral oil. If using a skillet, place skin-side down and sear 3–4 minutes until crisp; flip and cook 1–2 minutes. If using broiler, place fillets skin-side up on a lined sheet pan and broil 4–7 minutes until the miso glaze (applied later) is bubbly and fish flakes. Note: final cooking will continue after glazing in step applying glaze and finishing under broiler for caramelization.
Jalapeño Miso Marinade
- 3
Make the marinade
In a small blender or food processor combine 6 tbs white miso paste, 2 tbs mirin, 2 tbs sake, 1 tbs granulated sugar, seeded jalapeño (adjust seeds for heat), 1 tsp grated fresh ginger, 1 tsp minced garlic, 1 tbs lime juice and 1 tsp neutral oil. Blend until smooth and well combined, scraping down the sides once. Taste and adjust: add more sugar for sweetness, more lime for brightness, or more jalapeño for heat.
- 4
Marinate the fish
Reserve about 2 tbs of the miso mixture for glazing at the end. Spread approximately 1 to 1 1/2 tbs of the jalapeño miso onto the flesh side (not the skin) of each fillet, smoothing into an even layer. Place the fillets in an airtight container or on a tray, cover, and refrigerate for 30 minutes to 2 hours. Do not marinate longer than 2 hours to avoid over-salting and texture changes from the miso.
- 5
Optional glaze prep
If you prefer a thinner glaze for broiling, warm the reserved 2 tbs miso mixture in a small saucepan over low heat until slightly loosened or add 1/2 tsp water to reach a brushable consistency.
Ginger-Cilantro Finish & Garnish
- 6
Finish cooking with glaze
After initial sear (or if cooking from chilled fillets), place fillets skin-side down on an ovenproof sheet or skillet. Brush the reserved miso glaze over the flesh side. Transfer to a preheated broiler and broil 2–4 minutes until the glaze caramelizes and turns golden-brown in spots and the fish flakes easily with a fork. If using a skillet, finish in a 425°F (220°C) oven for 4–6 minutes after glazing, watching closely for caramelization.
- 7
Make garnish
While fish finishes, toss the chopped cilantro with the julienned ginger and a squeeze of lime juice (from the lime wedges) and a pinch of salt to brighten. Hold until plating.
- 8
Plate and serve
Transfer each fillet to plates, spoon any pan juices or a little of the leftover warmed miso glaze over the top. Scatter the ginger-cilantro mixture over the fillets, sprinkle with toasted sesame seeds if using, and serve with lime wedges on the side. Serve immediately.
