Miso-glazed Black Cod in Coconut Broth

Coastal Living
Miso-glazed Black Cod in Coconut Broth Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Makes 6 servings


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1/2 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
Garnish: fresh parsley sprigs


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.

Created date

June 2008