This sweet and savory Maple-Miso Glazed Black Cod recipe is packed with omega-3s.
And it’s ready in less than 15 minutes!
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I’ve wanted to share this Alaskan black cod recipe with you for a few weeks now. I’m excited to finally get the time post it – even if it is in the middle of cookie season. This Maple-Miso Glazed Black Cod recipe is what rich, luscious fish (without any butter) dreams are made of! If you haven’t tried black cod, you’re in for a treat.
Got 10 minutes? Make this easy Maple Miso Glazed Black Cod
Also known as sablefish, black cod is a succulent white fish. It’s buttery texture and mild flavor make it irresistible. As a registered dietitian nutritionist, I’m gaga for the omega-3 fatty acids it brings to the table. Sablefish is one of the highest sources of omega-3s. You know I love my omega-3 fatty acids. I go on and on about it here.
For this Maple-Miso Glazed Black Cod recipe, you’ll need just a couple minutes to make the glaze and less than 10 minutes under a hot broiler. If you haven’t cooked with miso paste, I highly recommend it. White miso is milder than the red. It helps thicken the glaze and provides deep umami flavor and saltiness to balance the sweetness of the maple syrup. All of this plays well with the richness of the fish.
I made this recipe a couple of different ways. First, using a similar glaze, I sautéed the black cod in a skillet. The next day, I tweaked the glaze and broiled the fish. I’m not going back. The maple syrup glaze will cling to the pan, so I suggest using foil or parchment paper to avoid a marathon pan scrubbing session.
(It would have been much better looking to place the glazed fish directly on the pan, but I’m not a fan of scrubbing pans. #FoodBloggerProblems)
Alaskan Black Cod harvest season is over, but it’s readily available in frozen form all year long. It can be difficult to find, but I bought it at my local Whole Foods’ seafood counter. It was fantastic. Thanks to the kind folks at Alaskan Seafood who provided samples for this recipe.
If you’ve ever overcooked fish or brought home a pound of it and stared blankly with only a lemon and a prayer, black cod is for you. It’s a very forgiving fish. With its high oil content, black cod can be sautéed, baked, or broiled with ease.
I mean look at that velvety texture…
Here’s the simple recipe. Be sure to PIN it for later. You’ll want to make it over and over again.
Maple Miso Glazed Black Cod
- 8 ounces black cod fillet, halved
- 1 tablespoon white miso paste
- 1 tablespoon pure maple syrup
- 1 teaspoon rice vinegar
- 1 tablespoon warm water
- 1 teaspoon fresh grated ginger (or 1/4 t powder)
- pinch red pepper flakes
- Slice the fish into two equal pieces. Pat dry and set aside.
- In a small bowl, whisk the remaining ingredients until smooth. Add the fillets and turn to coat. Place the glazed fillets on a small baking sheet skin side down.
- Broil on high 7-8 minutes.