Seared Miso-Glazed Black Cod with Scallion Rice

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

Delicate black cod fillets glazed with sweet miso and seared to perfection, served atop fluffy scallion-infused steamed rice. This japanese-inspired seafood (gluten free) ready in about 65 minutes pairs about 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 370 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: 40 min Cook: 25 min Serves 4 Japanese cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar until smooth. Coat 4 black cod fillets evenly with the miso glaze. Cover and marinate in the refrigerator for 30 minutes.
  2. Step 2: Rinse 1 1/2 cups long grain rice under cold water until water runs clear. Combine rice with 2 cups water and 1 tsp salt in a rice cooker or pot. Cook rice until tender and fluffy, about 15-20 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Remove excess marinade from cod and sear fillets skin-side down for 4-5 minutes until skin is crisp and browned.
  4. Step 4: Carefully flip the cod and cook for another 2-3 minutes until fish is opaque and flakes easily.
  5. Step 5: Gently fold 3 thinly sliced scallions into the cooked rice and serve the seared miso-glazed black cod on top.

Frequently asked questions

How long does Seared Miso-Glazed Black Cod with Scallion Rice take to make?

Total time is about 65 minutes (40 min prep + 25 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 Scallion Rice?

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 white miso paste from drying out.

Can I substitute ingredients in Seared Miso-Glazed Black Cod with Scallion Rice?

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 Scallion Rice 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.

Is Seared Miso-Glazed Black Cod with Scallion Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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