Miso-Glazed Fish Fillets


With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears


  • 2 tablespoons mirin (Japanese sweet rice cooking wine)

  • 2 tablespoons rice wine vinegar (unseasoned)

  • cup white (shiro) miso

  • 2 tablespoons sugar

  • Safflower or other neutral-tasting oil, for baking sheets

  • 4 skinless black cod fillets (6 ounces each)


  1. Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.

  2. Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.

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