America’s Test Kitchen presents a joyful, detailed guide to recreating Nobu’s famous miso-marinated black cod at home. This approachable walkthrough mixes thoughtful technique with big flavor, perfect for anyone who loves cooking, recipes, bon apetit — and wants a restaurant-worthy dish on the weeknight table.
Why black cod (sablefish) and why this marinade works
Black cod—also called sablefish, butterfish, or coalfish—is not a true cod but a deep-sea Pacific fish prized for a silky, buttery texture. It’s almost always sold frozen, so the team recommends buying frozen and slowly thawing (known in the trade as “slacking out”) in the refrigerator to preserve texture.
The magic of this dish is the marinade. A balance of sweet, salty, and umami not only infuses flavor but gently alters the fish’s dense flesh for a melt-in-the-mouth finish. As one host put it, “It’s so buttery.”
Ingredients for the miso marinade (makes enough for four 6–8 oz fillets)
- 1 cup white miso (mild flavor)
- 2/3 cup granulated sugar
- 1/3 cup mirin (sweet rice wine)
- 1/4 cup sake
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 4 skin-on fillets, 6–8 oz each
Mixing and marinating
Whisk the ingredients until smooth, making sure the miso dissolves into the sugar and liquids. Pat the partially thawed fillets dry, place them in a sealable bag, pour in the marinade, and gently remove excess air so the liquid fully surrounds the fish. Refrigerate for at least eight hours and up to 24 hours—the longer the soak, the deeper the flavor. The marinade is versatile; the team notes it’s “a flavor bomb” that could dress many proteins and vegetables.
Broil like a pro: setup, timing, and temperature
To get the deeply flavored crust without overcooking, broil the fillets on a wire rack set over a rimmed baking sheet. Top the rack with a piece of foil sprayed with vegetable oil—this protects the rack from sticky glaze and makes cleanup far easier. Position the broiler element about eight inches from the fish and aim for an internal temperature of 125°F; plan on roughly 8–12 minutes under the broiler.
Small practical tips make a difference: leave a thin film of marinade on the fish (don’t wipe it all away), and fold up the foil edges if any spots are browning too quickly.
Finishing touches: scallion curls, pin bones, and plating
The hosts demonstrate a simple, elegant garnish—scallion curls. Slice only the green tops very thin, then submerge them in ice water; they curl into delicate ribbons. The whites can be saved for another use. Once cooked, pin bones become easy to remove and often slide out cleanly; the skin will also release nicely if diners prefer it off.
Flavor profile and serving ideas
The end result is richly textured fish balanced by the miso-sweet, mirin-and-sake aromatics and a savory crust with almost cocoa-like depth. Serve with a small mound of pickled ginger and the scallion curls for brightness. For cooks who can’t find black cod, recommended substitutes include Chilean sea bass, salmon, or Atlantic char.
Key takeaways
- Buy frozen black cod and slack it in the fridge for best texture.
- Marinate at least 8 hours (up to 24) to transform flavor and texture.
- Broil on a rack with foil to achieve an even, deeply colored crust.
- Garnish with scallion curls and pickled ginger for restaurant polish.
- This recipe is a joyful example of cooking, recipes, bon apetit done at home.
Recreating Nobu’s signature miso-marinated black cod at home is entirely doable with a few thoughtful techniques and a flavor-packed marinade. It’s a delightful, celebratory dish that rewards patience—and makes people say “bon apetit!”
This article was created from the video The Trick to Making Nobu's Miso-Marinated Black Cod at Home | America's Test Kitchen with the help of AI.
The Trick to Making Nobu’s Miso-Marinated Black Cod at Home | cooking, recipes, bon apetit. There are any The Trick to Making Nobu’s Miso-Marinated Black Cod at Home | cooking, recipes, bon apetit in here.
