miso black cod
lately, my mom’s been dealing with some health challenges, and one of the key dietary recommendations is cutting out red meat and focusing more on omega-3 rich foods.
my parents have always been big seafood fans, so i thought introducing them to sablefish from alaska would be a win. this fish is incredibly rich and buttery, and it’s packed with omega-3s, which are known for helping our bodies fight off colds and flu—definitely something we could all use!
for those who aren’t familiar, sablefish is sometimes called black cod. it’s a personal favorite of mine and something my partner and i cook up often. my parents are now also both huge fans of this flavorful fish, and i’m pretty sure we’ll be adding a lot more sablefish to our meals moving forward!
if you’ve had miso black cod at a restaurant before (or the costco one), it’s worth noting that the recipe below is more mild — a little less salty and way less sweet. parent-approved 🙂


I used (serves 4):
- 4, 4-oz pieces of Alaska sablefish/black cod
- 2 tbsp mirin
- 2 tbsp cooking sake
- 2 tbsp white miso paste
- Serve with: rice, greens


To make:
- Mix together mirin, sake, and miso until smooth
- Add sablefish to a tupperware and cover with the miso mixture, ensuring that all surfaces of the fish are covered with miso
- Marinate for 24 hours in the fridge
- Remove fish from container, wiping off excess miso with your fingers, then place fish pieces on parchment paper
- Broil on high for 10-12 minutes until fish is flaky and the tops are golden brown
- Serve with rice and greens and enjoy!