Grill Roasted Miso Cod
Notes
Traditionally Miso Cod is baked in the oven. I like to use the grill to roast under high heat. The flavor development that you get off of the high heat is excellent. Using the grill outside also avoids the fishy smell that cooking fish inside can create. This, in turn, keeps my wife happy…
Ingredients
- 2 lbs. of cod loin
- 6 tablespoons white miso paste
- 4 tablespoons water
- 4 tablespoons Japanese mirin
- 4 tablespoons dry white wine
- 2 tablespoons brown sugar
Instructions
- Add the miso, water, mirin, wine and sugar to a pot under medium high heat. Whisk the ingredients to combine. Bring the marinade mixture to a boil, reduce to a simmer and let cook for 5 minutes. Cool.
- Marinated the cod loins in the fully cooled miso mixture for 1 to 2 hours.
- Line a cast iron skillet with aluminum foil and place the cod coated with the miso mixture in it.
- Preheat the grill for 15 minutes. Set to indirect heat.
- Cook on high for 10 minutes until the cod flakes and turns just white or medium.
- Let stand for 5 minutes and serve.