Miso Cod with Buttered Mushrooms

miso cod with buttered mushrooms
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup granulated sugar
  • 1 1/4 cups white miso (available in some refrigerated sections and at Asian markets)
  • 1/2 cup sake
  • 1/2 cup mirin (Japanese sweet rice wine)
  • 4 6 ounces black cod fillets (also called sablefish) or salmon fillets
  • 1 garlic clove, thinly sliced
  • 1 1/2 tablespoons unsalted butter
  • 1 pound mixed mushrooms, such as oyster and shiitake, cleaned and thinly sliced
  • 1 1/2 teaspoons fresh lemon juice
  • 2 1/2 teaspoons soy sauce
  • Salt and freshly ground pepper
  • Nonstick cooking spray or olive oil
  • Steamed white rice


In a medium saucepan over medium-high heat, whisk together the sugar, miso, sake and mirin. Bring the marinade to a boil, then remove from the heat, transfer to shallow dish and let cool completely. Add the fish, covering it with the marinade, and refrigerate at least 30 minutes or up to 2 days.

In a small saucepan, bring a few cups of water to a boil. Boil the garlic for 2 minutes and drain on paper towel. In a large skillet over medium heat, cook the blanched garlic in the butter until golden, 2 minutes. Add the mushrooms and cook until golden, about 10 minutes. Add the lemon juice and soy sauce and season to taste with salt and pepper. Keep warm.

Cover a grill liberally with the nonstick cooking spray and heat medium-high. Grill the fish, turning once, until cooked through, about 3 minutes per side. Serve with the buttered mushrooms and rice.

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