Smoked Miso Black Cod with Yuzu-Ginger Glaze
Tender, flaky black cod is marinated in a rich, savory white miso paste and gently smoked to impart a deep umami flavor. A bright, zesty glaze of yuzu juice and fresh ginger adds a refreshing counterpoint to the richness of the fish.
Prep Time
90 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
In a large bowl, whisk together the white miso paste, sake, mirin, and brown sugar to create the marinade.
~5 min - 2
Pat the black cod fillets dry with paper towels. Place the fillets in the miso marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
~10 min - 3
Prepare your grill for indirect heat. If using a charcoal grill, bank the coals to one side. If using a gas grill, turn off the burners on one side. Place the wood chips in a smoker box or wrap them in foil with holes poked in it, and place them over the heat source to start smoking.
~15 min - 4
Remove the black cod from the marinade, scraping off any excess. Discard the remaining marinade.
~2 min - 5
Place the marinated cod fillets on the cooler, indirect heat side of the grill. Close the grill lid.
- 6
Smoke the cod for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
~20 min - 7
While the fish is smoking, prepare the yuzu-ginger glaze. In a small saucepan over medium heat, combine the yuzu juice, grated fresh ginger, and minced garlic. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
~10 min - 8
Remove the smoked cod from the grill. Brush the warm yuzu-ginger glaze generously over the fish.
~3 min - 9
Serve immediately. Garnish with thinly sliced scallions or sesame seeds if desired.
Tips
- For an even deeper flavor, you can let the cod marinate for up to 2 days in the refrigerator. Just ensure it's tightly covered.
- If you don't have a grill, you can achieve a similar smoky flavor by using a stovetop smoker or by baking the fish in the oven and finishing it under the broiler with a smoky glaze.
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