Yuzu-Miso Glazed Black Cod Skewers

Instructions

1. 1

   Cut the black cod fillets into 1-inch cubes. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

   ~15 min
2. 2

   In a mixing bowl, whisk together white miso paste, yuzu juice, mirin, sake, honey, sesame oil, grated ginger, and minced garlic until well combined. This is your glaze.

   ~5 min
3. 3

   Add the black cod cubes to the glaze, ensuring each piece is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   ~15 min
4. 4

   Thread the marinated black cod cubes onto the soaked skewers, leaving a small space between each piece to ensure even cooking. Thinly slice the scallions for garnish.

   ~5 min
5. 5

   Preheat your grill to medium-high heat. Lightly oil the grill grates or line with parchment paper to prevent sticking.

   ~5 min
6. 6

   Grill the skewers for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Baste with any remaining glaze during the last minute of cooking.

   ~8 min
7. 7

   Remove skewers from the grill and arrange them on a serving platter. Garnish with the sliced scallions.

   ~2 min