Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 30 grams of finely minced black garlic, 60 ml of sake, 30 ml of mirin, 60 grams of white miso paste, 15 ml of soy sauce, 15 ml of rice vinegar, 5 grams of grated fresh ginger, and 5 ml of sesame oil to create the black garlic miso glaze.

2. 2

   Place two 170-gram black cod fillets in a shallow dish and pour the entire black garlic miso glaze over them, ensuring the fish is evenly coated; marinate for at least 30 minutes in the refrigerator.

3. 3

   Preheat a grill or grill pan to medium-high heat, then lightly brush the grill grates with 5 ml of vegetable oil to prevent sticking.

4. 4

   Carefully remove the black cod fillets from the marinade, allowing any excess glaze to drip off, and place them skin-side down on the hot grill.

5. 5

   Grill the black cod for 4 to 5 minutes per side, or until the fish is flaky and cooked through, brushing with any remaining marinade during the last few minutes of cooking.

6. 6

   Transfer the grilled black cod fillets to serving plates and garnish each fillet with 1 gram of white sesame seeds before serving immediately.