Name: Charcoal-Grilled Black Cod
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs Black Cod Fillets (Sablefish); 0.25 cup White Miso Paste; 3 tbsp Mirin; 3 tbsp Sake; 2 tbsp Granulated Sugar; 1 tsp Fresh Grated Ginger; 1 tsp Toasted Sesame Oil; 2 tbsp Neutral Oil (for grill)

Seafood

Charcoal-Grilled Black Cod

Experience the legendary buttery texture of black cod, elevated by the deep, complex smokiness of a charcoal flame. This recipe utilizes a traditional miso marinade that caramelizes beautifully on the grill, creating a perfect balance of sweet, savory, and char.

Prep

15m

Cook

15m

Serves

Calories

420kcal

Qty	Ingredient
1.5 lbs 680 g	Black Cod Fillets (Sablefish)
0.25 cup 60 ml	White Miso Paste
3 tbsp 45 ml	Mirin
3 tbsp 45 ml	Sake
2 tbsp 25 g	Granulated Sugar
1 tsp 5 g	Fresh Grated Ginger
1 tsp 5 ml	Toasted Sesame Oil
2 tbsp 30 ml	Neutral Oil (for grill)

2 Method

Step 1. In a small saucepan over medium heat, combine the miso paste, mirin, sake, and sugar. Whisk constantly until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the grated ginger and sesame oil. Let the marinade cool completely.

Step 2. Pat the black cod fillets dry with paper towels. Coat the fish thoroughly with the cooled miso marinade in a shallow dish or a zip-top bag. Refrigerate for at least 30 minutes (though 24 hours is ideal for maximum flavor).

Step 3. Prepare your charcoal grill for two-zone cooking (one side high heat, one side indirect). Ensure the grill grates are extremely clean and well-oiled to prevent sticking.

Step 4. Wipe off excess marinade from the fillets to prevent flare-ups and burning. Place the fillets on the hot side of the grill, skin-side down first.

Step 5. Grill for 3-4 minutes until the skin is charred and crispy. Carefully flip the fillets using a thin metal spatula. Move the fish to the indirect heat zone if the glaze begins to burn too quickly.

Step 6. Cook for another 3-5 minutes on the second side until the internal temperature reaches 135°F (57°C) or the flesh flakes easily with a fork.

Step 7. Remove from the grill and let the fish rest for 2 minutes before serving. Garnish with sliced scallions if desired.

·
Black cod is very oily, which makes it forgiving on the grill, but the high fat content can cause flare-ups; keep a spray bottle of water nearby.
·
To prevent sticking, make sure your grill grates are screaming hot before you oil them and add the fish.
·
Don't skip the sake and mirin, as they provide the acidity needed to cut through the richness of the sablefish.
·
Use a fish spatula (thin and flexible) to flip the cod without breaking the delicate flakes.