Miso-Glazed Black Cod Skewers with Yuzu Kosho Aioli
Tender flakes of black cod are marinated in a savory sweet miso glaze and then quickly grilled to perfection on skewers. Served with a vibrant yuzu kosho aioli, this dish offers a delightful balance of rich umami and bright citrus notes.
Prep Time
50 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Cut the black cod fillets into 1.5-inch cubes. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
~10 min - 2
In a medium saucepan, combine white miso paste, mirin, sake, brown sugar, and soy sauce. Cook over medium heat, stirring constantly, until the sugar dissolves and the glaze thickens slightly, about 5 minutes. Remove from heat and let cool slightly.
~10 min - 3
Place the black cod cubes in a mixing bowl. Pour about two-thirds of the miso glaze over the fish and gently toss to coat. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator). Reserve the remaining glaze.
~35 min - 4
While the fish marinates, prepare the yuzu kosho aioli. In a small bowl, whisk together mayonnaise, yuzu kosho, lemon juice, and sesame oil until well combined.
~2 min - 5
Thread the marinated black cod cubes onto the soaked skewers. Discard any excess marinade.
~5 min - 6
Preheat your grill to medium-high heat. Clean and oil the grill grates.
~5 min - 7
Grill the skewers for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. During the last minute of grilling, brush the skewers with the reserved miso glaze.
~8 min - 8
Finely slice the green onions for garnish.
~1 min - 9
Serve the miso-glazed black cod skewers immediately with the yuzu kosho aioli on the side. Garnish with sliced green onions.
Tips
- For a more intense flavor, you can marinate the black cod overnight in the refrigerator. Ensure the fish is covered tightly.
- If you don't have a grill, you can broil the skewers in the oven. Place them on a parchment-lined baking tray and broil on high for 3-4 minutes per side, watching carefully to prevent burning.
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