Best 6 Miso Glazed Cod Recipes

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**Miso-Glazed Cod: A Symphony of Flavors**

Embark on a culinary journey with our tantalizing miso-glazed cod, where succulent cod fillets are elevated to new heights of flavor. Marinated in a delectable blend of sweet and savory miso, mirin, rice vinegar, and sake, the cod absorbs a symphony of umami-rich goodness. After a quick pan-sear, the fillets are glazed with a luscious mixture of honey, miso, and butter, creating a caramelized crust that encases the tender, flaky fish. Served alongside a medley of sautéed vegetables, this dish is a harmonious fusion of textures and tastes.

**Additional Recipes for a Complete Meal:**

1. **Miso Soup:** Alongside the main course, indulge in a comforting bowl of homemade miso soup. This classic Japanese soup features a savory broth infused with miso paste, wakame seaweed, and tofu.

2. **Steamed Jasmine Rice:** Complement the richness of the cod with a side of fluffy steamed jasmine rice. Its delicate floral aroma and soft texture provide a neutral canvas for the bold flavors of the main course.

3. **Sautéed Vegetables:** Complete your meal with a vibrant medley of sautéed vegetables. Colorful bell peppers, crisp snow peas, and tender broccoli florets are tossed in a light sauce, creating a healthy and visually appealing accompaniment.

4. **Sesame-Crusted Edamame:** As a delightful appetizer or snack, prepare a batch of crunchy sesame-crusted edamame. These tender soybeans are coated in a mixture of sesame seeds, salt, and pepper, then roasted until golden brown.

Check out the recipes below so you can choose the best recipe for yourself!

MISO-GLAZED BLACK COD



Miso-Glazed Black Cod image

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Provided by Chef John

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 6

3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  • Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
  • Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
  • Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g

MISO-GLAZED COD



Miso-Glazed Cod image

This is the product of a tub of white miso that had sat too long untouched and some lovely cod fillets I got on sale today. Salty and a touch sweet. Very quick and easy to prepare, but elegant enough for a dinner party.

Provided by under12parsecs

Categories     Asian

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons white miso (I think red would be fine as well)
1 1/2 tablespoons seasoned rice vinegar (Lite is fine)
1 teaspoon hot water
1 teaspoon lemon juice
1 teaspoon soy sauce
1 tablespoon sugar
1 teaspoon fresh ginger, peeled and grated
1 garlic clove, minced
4 (1/3-1/2 lb) cod fish fillets
1/4 teaspoon ground pepper or 1/4 teaspoon red pepper flakes

Steps:

  • Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
  • Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
  • Place cod in the baking pan and sprinkle with pepper.
  • Spread miso mixture on the top of each cod fillet.
  • Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.

MISO GLAZED COD



Miso Glazed Cod image

Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 5h

Yield 4

Number Of Ingredients 10

1 (12 ounce) cod fillet
3 tablespoons sugar
3 tablespoons water
¼ cup yellow miso paste
2 tablespoons mirin or sake or combination of both
2 tablespoons extra virgin olive oil
1 pound slender asparagus spears, trimmed
½ pound shiitake mushrooms, sliced
½ teaspoon kosher salt and freshly ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Cut the cod into 4 equal pieces, rinse and pat dry.
  • In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
  • Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
  • Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
  • Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
  • Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g

MISO GLAZED COD



Miso Glazed Cod image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

Steps:

  • Preheat broiler.
  • Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
  • Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
  • If desired, serve with toasted sesame seeds and scallions.

Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams

KOREAN MISO AND HONEY GLAZED COD RECIPE - (4.3/5)



Korean Miso and Honey Glazed Cod Recipe - (4.3/5) image

Provided by DeliciouslyDished

Number Of Ingredients 15

For Serving:
1 1/2 pounds fresh cod (or thawed, previously frozen cod) *See notes
2 tablespoons mild honey
1 1/2 tablespoons rice vinegar
1 tablespoon gochujang **See notes
1 tablespoon white miso paste
1 teaspoon soy sauce
2 garlic cloves, peeled and minced or pressed through a garlic press
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
Optional: Beech mushrooms, separated from their base, tossed in 1 teaspoon canola or peanut oil and a pinch of salt ***See notes
hot cooked rice
steamed broccoli
toasted sesame seeds
thinly sliced green onions

Steps:

  • Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet. In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate. Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork. Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions. Notes *If your cod filets are quite large, you will want to cut them into pieces that are about 4 inches at their largest point. The more evenly you can cut them, the more evenly they will cook. Also, if your cod is skin on, prepare it with the skin side down and then slide it from the skin before serving. **If you cannot find gochujang, you can substitute chili garlic sauce or sambal oelek. It will be slightly spicier, but still good. ***If you cannot find beech mushrooms, you can halve 1 cup of baby button or crimini mushrooms or thinly slice larger button or crimini mushrooms.

JAPANESE MISO-GLAZED COD



Japanese Miso-Glazed Cod image

For Japanese food lovers, this is a delicious way to prepare cod.

Provided by terryhongzs

Categories     World Cuisine Recipes     Asian     Japanese

Time 50m

Yield 6

Number Of Ingredients 8

6 (6 ounce) fillets black cod, bones removed
⅓ cup white miso paste
¼ cup dark brown sugar
2 tablespoons mirin (Japanese sweet wine)
1 teaspoon toasted sesame oil
2 tablespoons sesame seeds, for garnish
2 scallions, chopped
1 teaspoon toasted sesame oil

Steps:

  • Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, mirin, and sesame oil in a bowl. Stir well until brown sugar is fully dissolved.
  • Place cod on a baking sheet and brush about 2 tablespoons miso glaze on each fish fillet. Marinate 30 minutes to 1 hour.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Reduce oven temperature to 375 degrees F (190 degrees C). Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
  • Sprinkle with toasted sesame seeds and scallions before serving.

Nutrition Facts : Calories 246 calories, Carbohydrate 16.9 g, Cholesterol 61.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 32 g, SaturatedFat 0.6 g, Sodium 540.8 mg, Sugar 13.2 g

Tips:

  • Choose the right cod. Look for cod that is firm and white, with no signs of bruising or discoloration.
  • Make sure the miso glaze is well combined. The glaze should be smooth and creamy, with no lumps.
  • Don't overcook the cod. Cod is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
  • Serve the cod immediately. Cod is best served hot, right out of the oven.

Conclusion:

Miso-glazed cod is a delicious and easy-to-make dish that is perfect for a weeknight meal. The miso glaze gives the cod a sweet and savory flavor, and the fish cooks quickly in the oven. Serve the cod with rice and steamed vegetables for a complete meal.

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