Miso-Glazed Black Cod with Pickled Daikon

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

A delicate black cod fillet marinated in sweet miso and broiled to a golden finish, paired with crisp, tangy pickled daikon radish. This japanese-inspired seafood ready in about 25 minutes pairs 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 280 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup white miso paste, 3 tbsp mirin, 2 tbsp sake, and 2 tbsp sugar until smooth. Coat 4 black cod fillets evenly with the marinade, cover, and refrigerate for 12-24 hours.
  2. Step 2: Meanwhile, combine 1/2 cup rice vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl until dissolved. Add 1 cup julienned daikon radish, toss, and let sit for at least 30 minutes to pickle.
  3. Step 3: Preheat the broiler to high. Remove cod from marinade, wiping off excess to prevent burning, and place on a foil-lined baking sheet.
  4. Step 4: Broil the cod 5-7 inches from heat for 7-10 minutes until the surface is caramelized and fish flakes easily with a fork.
  5. Step 5: Serve the miso-glazed black cod alongside the pickled daikon, garnishing with reserved pickling liquid if desired.

Frequently asked questions

How long does Miso-Glazed Black Cod with Pickled Daikon 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 Miso-Glazed Black Cod with Pickled Daikon?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Black Cod with Pickled Daikon?

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 Miso-Glazed Black Cod with Pickled Daikon 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 Miso-Glazed Black Cod with Pickled Daikon?

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.

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