Seared Miso-Glazed Black Cod with Pickled Daikon
A delicate black cod fillet glazed with a sweet miso sauce, seared to perfection and served with crisp, tangy pickled daikon radish for a balanced Japanese-inspired dish. This japanese-inspired seafood ready in about 50 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 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.
Ingredients
- 4 pieces, 6 oz each black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp granulated sugar
- 1 cup, julienned daikon radish
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tbsp granulated sugar (for pickling)
- 1 tsp salt (for pickling)
- 2 tbsp vegetable oil
Instructions
- Step 1: In a small saucepan, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar. Heat over low heat, whisking until smooth and sugar dissolves, about 2-3 minutes. Remove from heat.
- Step 2: Place 4 black cod fillets skin-side down in a shallow dish and brush the miso glaze evenly over the top of each fillet. Cover and refrigerate for at least 30 minutes to marinate.
- Step 3: Meanwhile, prepare the pickled daikon by combining 1 cup julienned daikon, 1/2 cup rice vinegar, 1/4 cup water, 2 tbsp granulated sugar, and 1 tsp salt in a jar or bowl. Stir until sugar and salt dissolve. Refrigerate for at least 30 minutes.
- Step 4: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Remove cod from marinade, wiping off excess glaze, and place fillets skin-side down. Sear for 4-5 minutes until the skin is crisp and edges begin to brown.
- Step 5: Flip the fillets carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove from heat.
- Step 6: Serve each seared black cod fillet with a small mound of pickled daikon on the side to provide a refreshing contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Miso-Glazed Black Cod with Pickled Daikon take to make?
Total time is about 50 minutes (40 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 Seared Miso-Glazed Black Cod with Pickled Daikon?
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 Seared 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 Seared 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 Seared 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.
