Miso-glazed Black Cod in Coconut Broth

Miso-glazed Black Cod in Coconut Broth
Photo by Becky Luigart-Stayner


  • 6 (6-ounce) black cod or sablefish fillets, skinned
  • Coconut Broth
  • ½ cup yellow or white miso (soybean paste)
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • Garnish: fresh parsley sprigs
  • 2 tablespoons mirin (sweet rice wine)

Combine miso and next 3 ingredients in a large glass baking dish. Add fish, spooning glaze over all sides. Cover and refrigerate 2 to 4 hours. Place fillets on a foil-lined baking sheet, and broil, about 6 to 8 inches from heat, 8 to 10 minutes or until fillets are golden brown and center of fish...

View full recipe at My Recipes


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