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Miso Black Cod (Sablefish) with Cucumber Salad + Quinoa & Edamame

Updated: Jan 10

This is one of the easiest dinners you'll make. The hardest part is remembering to marinate the fish in advance -- the flavor is best if it's marinated for 8+ hours, so doing this the night before or in the morning is best. Not only is this a quick, healthy recipe, but it also looks beautiful!

Servings: 4


  • 4 (6 oz) fillets of black cod (sablefish) or approximately 1 1/2 lbs.

  • 1/4 cup mirin

  • 1/3 cup soy sauce (use GF soy sauce, GF Tamari or coconut aminos to make this gluten-free)

  • 2 teaspoons brown sugar

  • 1/4 cup white or yellow miso paste


  1. Whisk mirin, soy sauce, brown sugar, and miso paste together in a shallow dish. Pat sablefish fillets dry and lay in the dish skin-side up. Marinate your fish in this mixture for at least 2 hours, but the longer the better.

  2. When ready to cook, remove marinated fish from the refrigerator and place on a foil-lined baking sheet, leaving the fish coated with a thin layer of the miso mixture.

  3. Let fish sit out for 15 minutes, so that it warms up slightly (since the fish does not cook very long and you want to be sure the middle gets cooked). This is a good time to make the cucumber salad.

  4. Preheat your broiler on high, and place a rack about 6 inches from the heat source (do not place it any closer than that, as your fish is likely to burn). Place skin-side up on a foil-lined baking sheet (the miso mixture is sticky so it will adhere to an unlined tray).

  5. Broil 3-4 minutes until the miso mixture has dried and started to bubble. Gently flip fish and broil the flesh side of the fish for an additional 3-4 minutes until the mixture has bubbled and the fish begins to flake.

  6. NOTE: Watch the fish carefully because it can burn quickly. It's ok if the edges start to smoke up a bit, but you don't want it to burn.

Cucumber Salad Ingredients

  • 1/4 cup of rice wine vinegar

  • 1 teaspoon of honey

  • 1 teaspoon of toasted sesame seeds

  • 1/2 teaspoon toasted sesame oil

  • 1/4 teaspoon of red pepper flakes (optional)

  • 1/4 teaspoon of sea salt

  • 4 cups of very thinly sliced English or kirby cucumbers

  • 1/4 cup of finely sliced red onion

Cucumber Salad Instructions

  1. In a bowl mix together rice wine vinegar, honey, toasted sesame seeds, sesame oil, red pepper flakes (if using) and sea salt .

  2. Add sliced cucumber and red onion. Toss with tongs to be sure that the marinade is mixed thoroughly throughout the vegetables.

  3. Serve immediately or cover and let sit in the refrigerator for up to 2 hours.

  4. Serve cold.

Quinoa & Edamame

  1. Mix together some cooked quinoa with some steamed edamame and top with scallions, if desired. Serve hot or at room temperature.

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