Miso Marinated Fish is an easy, elegant entree that is perfect for every occasion. It’s a great weeknight meal for you family but feels fancy enough to serve at a dinner party for friends.


When I was living in NYC modeling, I used to splurge with my girlfriends once in a while and dine at Nobu. Nobu is a Japanese restaurant co-owned by Robert DeNiro which features the cuisine of world-famous chef, Nobu Matsuhisa. Every dish at the restaurant is fantastic, but the miso cod is by far the crown jewel on the menu! 


It has been copied by many restaurants, but I have yet to taste one that comes close to matching the flavor and snap of the original. I was reading Saveur magazine one time and they rated the top 10 restaurant dishes ever and this dish was one of them. Yes, it is a unique recipe but you can make it at home for a fraction of the restaurant price. And with only 4 ingredients, what’s not to love?


Over the years I’ve tested tens of different variations on the recipe — marinating the cod for an hour up to 3 days, cooking the marinade ingredients over heat or just whisking them raw in a bowl. The original recipe uses tons of sugar which I didn’t think was the healthiest idea, so I substitute agave with fantastic results.


You can also use different varieties of fish or even try scallops, but black cod is always my first choice. It’s high in omega-3 fatty acids and has a mild flavor which is perfect for kids. I served this to my family and friends recently over some Brown Rice and a heap of greens and it was like heaven in every bite! You could also roll pieces of fish in leaves of Bibb lettuce and eat it like a sandwich.


A fancy meal at a nice restaurant is always a treat, but there’s no reason why you can’t have the world’s best dishes at home. Try this one out and let me know what you think!


Miso Marinated Fish

Miso Marinated Fish is an easy, elegant entree that is perfect for every occasion. It's a great weeknight meal for you family but feels fancy enough to serve at a dinner party for friends.
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Servings: 4
Author: Catherine McCord
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 1/2 cup yellow or white miso
  • 2 tablespoons agave
  • 1/2 cup mirin
  • 1 1/2 pounds (4 filets) black cod or salmon (you need to use an oily fish)


  • Place the miso, agave and mirin in a bowl and whisk to combine.
  • Pour over the fish, cover, refrigerate and marinate for at least 30 minutes (can be marinated up to 3 days).
  • Preheat oven broiler to high.
  • Remove from marinade and place skin side down on a foil lined cookie sheet.
  • Broil fish 6 inches from the heat source for 8-10 minutes or until golden and bubbly.
  • * Agave can be replaced with 3 tbsp sugar. 


Sodium: 1360mg | Sugar: 10g | Fiber: 2g | Cholesterol: 95mg | Calories: 380kcal | Fat: 13g | Protein: 38g | Carbohydrates: 19g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. What size should pieces of fish approximately be or is it just dividing the 1.5 lbs of fish into 4 pieces? That would help me a lot.

  2. Thank you for your response! I could not find black cod so I used sea bass and it turned out great. Excellent recipe!

  3. Once the fish is done marinating, can we boil the marinade to use as a sauce like in the 1,2,3 Scallops recipe?
    Thanks and can’t wait to taste this recipe with regular cod. I don’t think I can find black cod in Europe so I might try salmon next time depending on the outcome.

  4. Made this last night with a big slab of Alaskan halibut. Let it marinade for a couple of hours. I subbed part of the mirin with sake as I had some on hand and saw that in another recipe. This was excellent. Will definitely be on repeat. I want to try on scallops as mentioned.

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