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Miso-Glazed Black Cod On Sunflower Sprouts


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  • 1/3 cup white miso (fermented soybean paste)
  • 1/4 cup mirin (sweet Japanese rice wine) plus
  • 1 teaspoon mirin
  • 3 tablespoons unseasoned rice vinegar divided
  • 2 tablespoons minced peeled fresh ginger
  • 4 teaspoons toasted sesame oil (such as Asian) divided
  • 4 skinless black cod fillets - (6 oz ea)
  • 1/2 cup chopped green onions divided
  • 5 ounces sunflower sprouts


Servings 4


Step 1

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8- by 8- by 2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.

Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.

Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

This recipe yields 4 servings.

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