Miso Marinated Black Cod
Impress your loved ones with this easy, yet flavorful Japanese cuisine classic, miso-marinated black cod. It is even better when paired with our orange-infused butternut squash puree.
Servings: 8
Ingredients
- 4 black cod fillets about 6 ounces each
- 1/2 cup white or yellow miso paste
- 1/4 cup mirin Japanese sweet rice wine
- 1/4 cup sake
- 2 tbsp.brown sugar
- 1 small butternut squash diced, seeds removed
- 1 cup chicken broth have extra cup ready if squash ends up being dry
- 1/2 orange juiced
- 1/2 large onion diced
- Olive oil for frying
- Fresh thyme leaves
- Salt and pepper to taste
- Forbidden rice optional
Instructions
Making the marinade and marinating the sablefish:
- In a small saucepan, mix sake with mirin and bring to a boil on medium heat. Let it boil for 1-2 minutes, then set aside.
- Add miso paste to the saucepan and blend everything using a whisk. Then add sugar and put the mixture back onto the stove. Cook on low heat until the sugar is completely dissolved, about 1-2 minutes. Remove the saucepan from the heat and let the mixture cool to room temperature.
- Place the black cod fillets in a shallow dish or resealable plastic bag.
- Pour the marinade over the fish, making sure they are evenly coated. Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 24 hours, preferably 2-3 days, to allow the flavors to develop.
Making orange-butternut puree:
- Heat olive oil in a saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
- Add diced butternut squash and continue sautéing everything together for another 5 minutes.
- Add chicken broth and thyme leaves. Bring it to a boil. Once boiling, lower the heat to low, cover with the lid, and let the squash sauté until soft and translucent for about 20 minutes. Your squash is ready when you can easily cut it with a knife. You may need to add more chicken stock if your squash becomes too dry.
- While the squash cooks, juice half an orange and set aside.
- Once the squash is cooked, remove it from the heat and carefully transfer the mixture to a blender or food processor. Add orange juice. Blend until smooth and creamy.
- Taste the puree and adjust the seasoning with salt and pepper if needed.
- Keep the butternut squash puree warm till ready to serve.
Roasting black cod:
- Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
- Remove the marinated black cod fillets from the refrigerator and pet them dry.
- Place the marinated black cod fillets on the prepared baking sheet, skin side down.
- Roast the black cod in the preheated oven for 12-15 minutes, or until it is opaque and flakes easily with a fork. If desired, broil the fish for an additional 1-2 minutes at the end to caramelize the top.
Serving miso-marinated black cod:
- While the black cod roasts, make forbidden rice according to the package instructions (optional side)
- Once cooked, remove the black cod from the oven and serve with butternut squash and forbidden rice if desired.