Miso-glazed Black Cod in Coconut Broth

  • ½ cup yellow or white miso (soybean paste)
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 6 (6-ounce) black cod or sablefish fillets, skinned
  • Coconut Broth
  • Garnish: fresh parsley sprigs

Coconut Broth

  • 2 tablespoons canola oil
  • 1 teaspoon freshly grated lime zest
  • ¼ cup thinly sliced green onions
  • 2 tablespoons minced shallots
  • ½ teaspoon dried crushed red pepper
  • 1 (15.5-ounce) can coconut milk
  • 3 tablespoons fresh lime juice
  • 1 tablespoon yellow or white miso (soybean paste)
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro

Combine miso and next 3 ingredients in a large glass baking dish. Add fish, spooning glaze over all sides. Cover and refrigerate 2 to 4 hours.

Place fillets on a foil-lined baking sheet, and broil, about 6 to 8 inches from heat, 8 to 10 minutes or until fillets are golden brown and center of fish is opaque.

Spoon warm Coconut Broth into shallow bowls, and place fillet in center. Garnish, if desired. Serve immediately.

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