Grilled Miso-Glazed Black Cod with Daikon Radish Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky black cod marinated in sweet miso and grilled to caramelized perfection, paired with a crisp daikon radish and carrot salad. This japanese-inspired seafood ready in about 25 minutes pairs (5 oz each) black cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth. Coat 4 black cod fillets evenly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove excess marinade from fish and grill black cod fillets skin-side down for 4-5 minutes until edges caramelize and fish flakes easily.
  3. Step 3: In a separate bowl, toss 1 cup julienned daikon radish and 1 cup julienned carrot with 2 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp toasted sesame seeds. Mix well and set aside.
  4. Step 4: Plate the grilled black cod and spoon the daikon-carrot salad alongside. Garnish with 2 sliced green onions for a fresh finish.

Frequently asked questions

How long does Grilled Miso-Glazed Black Cod with Daikon Radish Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Miso-Glazed Black Cod with Daikon Radish Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) black cod fillets from drying out.

Can I substitute ingredients in Grilled Miso-Glazed Black Cod with Daikon Radish Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Miso-Glazed Black Cod with Daikon Radish Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Miso-Glazed Black Cod with Daikon Radish Salad?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes