Grilled Miso-Marinated Black Cod with Scallion Oil
Delicate black cod marinated in a sweet miso glaze and grilled to tender, flaky perfection, finished with a vibrant scallion oil drizzle. This japanese-inspired seafood ready in about 30 minutes pairs (6 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 350 calories and feeds 2, 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.
Ingredients
- 2 pieces (6 oz each) black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp granulated sugar
- 3 stalks scallions, thinly sliced
- 3 tbsp vegetable oil
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp granulated sugar until smooth. Coat 2 black cod fillets with the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Step 2: Preheat the grill to medium-high heat (about 400°F). While the grill heats, combine 3 tbsp vegetable oil and 3 thinly sliced scallion stalks in a small bowl to create scallion oil.
- Step 3: Remove the black cod from the marinade and wipe off excess. Grill the fillets skin-side down for 5-6 minutes until the skin is crisp and charred, then flip carefully and grill for another 3-4 minutes until fish flakes easily.
- Step 4: Plate the grilled black cod and drizzle with the prepared scallion oil. Serve immediately with lemon wedges for squeezing.
Frequently asked questions
How long does Grilled Miso-Marinated Black Cod with Scallion Oil take to make?
Total time is about 30 minutes (15 min prep + 15 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-Marinated Black Cod with Scallion Oil?
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 (6 oz each) black cod fillets from drying out.
Can I substitute ingredients in Grilled Miso-Marinated Black Cod with Scallion Oil?
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-Marinated Black Cod with Scallion Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Marinated Black Cod with Scallion Oil?
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.
