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Miso-Glazed Cod

Thick cod fillets marinated in a sweet white miso glaze, then broiled until lacquered and caramelized. Plan ahead: marinate for at least 24 hours, up to 3 days.

27 minEasyServes 4360 cal/serving

JapaneseDinnerOvenPescatarianHigh ProteinLow CarbNut-FreeEgg-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 4 cod fillets (about 6 oz each), skin removed
  • 6 tbsp white (shiro) miso paste
  • 1/4 cup mirin
  • 2 tbsp sake (or dry sherry)
  • 2 tbsp granulated sugar
  • 2 tsp soy sauce
  • 2 tsp toasted sesame oil
  • 4 scallions, thinly sliced
  • 4 tbsp pickled ginger (gari)

Instructions

  1. 1

    Make the marinade: whisk together 6 tbsp white (shiro) miso paste, 1/4 cup mirin, 2 tbsp sake (or dry sherry), 2 tbsp granulated sugar, 2 tsp soy sauce, and 2 tsp toasted sesame oil in a bowl until smooth.

  2. 2

    Pat 4 cod fillets (about 6 oz each) (with skin removed) dry. Coat all sides with the marinade and place in a zip-lock bag or shallow dish. Refrigerate for at least 24 hours, or up to 3 days.

  3. 3

    When ready to cook, preheat the broiler to high with an oven rack 4-5 inches from the element. Line a baking sheet with foil and lightly oil it.

  4. 4

    Remove cod from the marinade and gently wipe off the excess - excess marinade will burn. Place on the prepared baking sheet.

  5. 5

    Broil for 10-12 minutes until the glaze is deep amber and caramelized and the fish flakes easily and reaches an internal temperature of 145°F (63°C). Watch carefully the last 2 minutes to prevent burning.

  6. 6

    Transfer to plates. Garnish with 4 thinly sliced scallions and serve with 4 tbsp pickled ginger (gari) alongside steamed rice.

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Questions

Why pat it dry first in Miso-Glazed Cod?

Step 2 reads: "Pat 4 cod fillets (about 6 oz each) (with skin removed) dry." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of miso in Miso-Glazed Cod?

The entry for Miso-Glazed Cod calls for 6 tbsp white (shiro) miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Can I use a different white fish instead of the cod in Miso-Glazed Cod?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Miso-Glazed Cod uses 4 cod fillets (about 6 oz each), skin removed.

Can I make Miso-Glazed Cod gluten-free?

Yes. The gluten in Miso-Glazed Cod is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Is Miso-Glazed Cod low-carb?

A serving of Miso-Glazed Cod carries 16 g of carbohydrate. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Does Miso-Glazed Cod contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is gluten, soy, fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Miso-Glazed Cod?

One serving (the recipe makes 4) has 36 g of protein in about 360 calories, alongside 16 g carbohydrate and 14 g fat, plus 920 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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