Tiki Tatsu-Ya Miso-Glazed Black Cod with Lime-Cucumber Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Japanese-Peruvian fusion dish featuring miso-glazed cod served over a refreshing lime-cucumber salad with a hint of tamarind for an elegant tiki-inspired dinner. This japanese-peruvian fusion-inspired seafood (gluten-free) ready in about 30 minutes pairs black cod fillets, white miso paste, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.9 (14 ratings) Prep: 15 min Cook: 15 min Serves 2 Japanese-Peruvian Fusion cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Mix 2 tbsp white miso paste, 1 tbsp sake, 1 tbsp brown sugar, and 1 tsp tamarind concentrate in a small bowl until smooth; brush half the mixture over 12 oz black cod fillets.
  2. Step 2: Place cod on a parchment-lined baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, basting once with remaining miso mixture halfway through cooking.
  3. Step 3: While cod bakes, combine 1 medium julienned cucumber, 1 tbsp lime juice, 1 tbsp chopped cilantro, and a pinch of salt in a bowl; toss gently until the cucumber is evenly coated and starts to release moisture.
  4. Step 4: Arrange the cooked cod on plates, spoon the lime-cucumber salad alongside, and drizzle any accumulated pan juices from the baking sheet over the fish for a glossy finish that enhances the tamarind notes.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Tiki Tatsu-Ya Miso-Glazed Black Cod with Lime-Cucumber Salad 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 Tiki Tatsu-Ya Miso-Glazed Black Cod with Lime-Cucumber 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 black cod fillets from drying out.

Can I substitute ingredients in Tiki Tatsu-Ya Miso-Glazed Black Cod with Lime-Cucumber 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 Tiki Tatsu-Ya Miso-Glazed Black Cod with Lime-Cucumber Salad 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.

Is Tiki Tatsu-Ya Miso-Glazed Black Cod with Lime-Cucumber Salad 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.

What others are saying

Related recipes