Back to all recipes

Miso and Soy-Glazed Sablefish (Black Cod)

  • Sablefish (black cod)
  • Japanese
  • Active Time:15 min
  • Total Time:2 hr 15 min
  • Servings:4
  • Difficulty:Intermediate

Sablefish is delicate and quite fatty. The salty miso and soy stand up to the richness while the sweetness of the mirin complements the mellow flavor of the fish.




Whisk mirin, soy, brown sugar, and miso paste together in a shallow dish. Pat fillets dry and lay in the dish skin-side up. Marinate your fish in this mixture for at least 2 hours, but the longer the better. At Nobu, they marinate for a few days. We aren’t opposed to letting your fish thaw overnight in a Ziploc bag with this mixture and making it the next night for dinner.


When your fish has marinated, remove from the dish, leaving the fish coated with a thin layer of the miso mixture. Preheat your broiler on high, and place a rack about 6 inches from the heat source. Place skin-side up on a foil-lined baking sheet (the miso mixture is sticky so it will adhere to an unlined tray). Broil 3-4 minutes until the miso mixture has dried and started to bubble. Gently flip fish and broil the flesh side of the fish for an additional 3-4 minutes until the mixture has bubbled and the fish begins to flake.


Serve over white rice and some wilted spinach tossed with sesame oil, sea salt, and sesame seeds.

Start Your Culinary Seafood Adventure

Full Bleed Hero
Full Bleed Hero