Fish & Seafood
Miso-Glazed Black Cod
Marinating the fish in the miso mixture for at least 24 hours is what gives it that deep, lacquered flavor — a quick marinade barely penetrates the surface.
Ingredients
- 4 black cod fillets
- 1/4 cup gluten-free miso paste
- 2 tbsp allulose
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Method
- 1
Whisk miso paste, allulose, tamari, rice vinegar, and sesame oil together until smooth.
- 2
Coat the cod fillets thoroughly in the miso mixture and marinate in the fridge at least 24 hours, ideally up to 2 days — this extended marinating time is what gives miso-glazed fish its deep, lacquered flavor; a quick marinade barely penetrates past the surface.
- 3
Preheat the broiler. Wipe excess marinade off the fillets (it will burn if too thick) and place on a foil-lined baking sheet.
- 4
Broil 6-8 minutes, watching closely, until the top is deeply caramelized and the fish flakes easily.
- 5
Serve immediately.