Comments on: Miso Glazed Black Cod

By: Dani Siemon (danisiemon) | Pearltrees

Dani Siemon (danisiemon) | Pearltrees — Fri, 09 Mar 2012 21:06:48 +0000

[...] Miso Glazed Black Cod Recipe 1 Tbs white miso 1 Tbs mirin 1 Tbs sugar [...]

By: An Elegant Japanese Dinner Menu | Food Nouveau - Delicious Discoveries, Abroad and at Home

Fri, 30 Dec 2011 17:39:40 +0000

[...] View the recipe for Miso Glazed Black Cod with Sautéed Broccoli [...]

By: Busy mom

Busy mom — Sun, 03 Apr 2011 23:42:00 +0000

Marc:

We tried your recipe today, and it’s a big hit! I did this at the last minute without having the time to marinate the fish overnight, but it tasted delicious regardless, with the sauce I made with the scraped-off miso paste and the juice from the fish itself. I bet it will be even more delicious next time when it’s marinated. Like you said, this recipe works better than the usual soy marinade. Thank you for sharing!

By: Miso Glazed Black Cod « the taste space – steam, bake, boil, shake!

Miso Glazed Black Cod « the taste space – steam, bake, boil, shake! — Fri, 28 May 2010 10:52:19 +0000

[...] are a few recipes for black cod with miso, but I eventually picked something that didn’t call for a pound of miso [...]

By: Jane @ Built in Cookers

Jane @ Built in Cookers — Tue, 27 Apr 2010 03:25:02 +0000

We have a holiday weekend come up this weekend. Also my sons birthday, I was looking for something perfect for my menu plan and this looks amazing.

By: we are never full

we are never full — Sat, 17 Apr 2010 20:57:48 +0000

ahhhh… love this dish. it's the dish that put nobu on the culinary map and one of the things that made Nobu Matsuhisa famous. look at that skin, marc. damn. sustainable to boot.

By: recipeloover

recipeloover — Sun, 28 Mar 2010 01:03:10 +0000

That looks amazing.

By: Elaine from Cookware Help

Elaine from Cookware Help — Sat, 27 Mar 2010 23:34:21 +0000

First time to this blog. Got stumbled here while I was searching for a recipe for black cod fish. I must say, your blog has georgeous photos and I'm loving how you present your recipes here. And this dish is just so perfect for my menu plan for the coming Holy Week. I’ll be sure to come back to your blog often.

By: rdamstra

rdamstra — Tue, 23 Mar 2010 23:12:26 +0000

I spent many too many shopping trips devoted to finding sablefish before I realized it was the black cod I'd so often eaten before. Ah, fish names.

I'm really interested to try natto now, slimy okra-like fermented cheese-ish sounds right up my alley!

By: Kristin Conroy

Kristin Conroy — Sun, 21 Mar 2010 19:38:26 +0000

Mmmm…I'm reading this before breakfast and I actually want to chow down on that right now! I love how the bass is teetering on the gorgeous mound of rabe. Adding it to my shopping list!

By: Divina

Divina — Fri, 19 Mar 2010 19:01:47 +0000

Gorgeous dish. Simple yet sublime.

By: Trissa

Trissa — Fri, 19 Mar 2010 07:47:02 +0000

I love this style of cooking and I love cod fish. I've always felt guilty eating it as I knew it was not sustainable but knowing that black cod is – well this is the best news I've heard today!

Thanks!

By: Debi (Table Talk)

Debi (Table Talk) — Thu, 18 Mar 2010 16:38:42 +0000

Beautiful crispy skin— this fish is exactly what I like to have for dinner!

By: Heather

Heather — Thu, 18 Mar 2010 07:14:15 +0000

Natto…the first time I tried it was in Hawaii, and let's just say it took many mouthfuls of gohan to smother the taste! But this misoyaki cod would require no such dilution. Gorgeous.

By: norecipes

norecipes — Thu, 18 Mar 2010 04:18:15 +0000

Sake kasu:-) I love it too!