Miso-Glazed Black Cod Skewers with Yuzu Aioli
Tender, flaky black cod marinated in a sweet and savory miso glaze, grilled to perfection on skewers. Served with a vibrant yuzu aioli, this dish offers a delightful balance of rich, umami flavors with a bright, citrusy finish.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Cut the black cod fillets into 1-inch cubes. Pat them dry with paper towels.
~5 min - 2
In a mixing bowl, combine the white miso paste, mirin, sake, and brown sugar. Whisk until smooth to create the marinade.
~3 min - 3
Add the black cod cubes to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
~30 min - 4
While the fish is marinating, prepare the yuzu aioli. In a small bowl, whisk together the mayonnaise, yuzu juice, minced garlic, grated ginger, and sesame oil until well combined.
~5 min - 5
Thread the marinated black cod cubes onto skewers.
~5 min - 6
Preheat your grill to medium-high heat. Grill the skewers for 3-4 minutes per side, or until the fish is cooked through and has a nice char.
~8 min - 7
Serve the miso-glazed black cod skewers immediately with the yuzu aioli on the side.
Tips
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- The yuzu aioli can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
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