Miso Soy Glazed Cod Fish Tacos
A quick, home-cooked meal is a must for most evenings with my family and this week quick – delicious – AND fancy were all wrapped into one thanks to this EASY Miso Soy Glazed Cod recipe.
I’m often asked “where do you buy your fish?”. And hands down, my first choice for fresh fish is the fish counter at Whole Foods at Classen Curve. The selection is always fresh and this week the Atlantic Cod is GORGEOUS!
Atlantic Cod is a GREAT choice
At the first sight of these beautiful filets, I was inspired to make fish tacos.
- Cod is an extremely easy fish to work with, holding up to a variety of cooking methods including steamed, grilled, poached and even oven-roasted.
- Unlike many types of fish, cod is also a great fish to marinate because it absorbs flavors without negatively impacting the texture.
- Cod is very affordably priced. I was able to feed our family (currently 4) for under $20.
With all that – if you’re looking for a quick and versatile meal solution, certainly include Atlantic Cod in your list of options.
Simple Marinade for Cod
The marinade for this Miso Soy Glazed Cod uses just a couple of ingredients –
- white miso paste
- soy sauce
- brown sugar
Combine the marinade ingredients with the fish, placing everything into an airtight, sealed bag for 24 hours.
Easy Grilling Cod
Although cod is delicious when grilled, it’s a rather delicate fish. To avoid the fish crumbling as it’s cooked, place a sheet of nonstick or grilling foil between the fish and the grill grate. This helps to prevent sticking and aids in keeping each filet intact.
While the fish marinates, the deep, rich briny flavors of soy and miso make their way into the filets of cod. And OH BOY — when that marinated cod hits the heat of the grill — MAGIC happens! When assembled with salsa and tangy coleslaw in a warm tortilla – it’s out of this world good!
Miso Soy Glazed Cod
- 2 lb Atlantic Cod filets
- 3 T white miso paste
- 3 T light brown sugar
- 1/3 c soy sauce
- 3 T canola or vegetable oil
- 1 T sesame oil (optional)
24 hours BEFORE serving, prepare the marinade by combining miso, brown sugar, soy sauce and oil in a small mixing bowl.
Place cod filets and marinade in a zipper top bag or a vacuum seal bag, remove air and seal the bag closed. Refrigerate for 24 hours.
20 minutes before serving, place a sheet of grilling foil over the grate of your grill. Whether wood/charcoal or gas, heat the grill to a medium, 375° temperature and place the fish near (but not directly over) the hottest part of the grill.
Grill 6-8 minutes per side depending on the thickness of the cod and the intensity of the flame. The fish will fall apart if moved too much so try to turn over only one time. To decrease cooking time, cover the fish with a grilling dome or grill lid.
When the fish is cooked, serve with warm corn tortillas, salsa, coleslaw and rice.
Note – I served this glazed cod with all the garnishes for tacos including grilled flour and corn tortillas, a quick slaw, homemade salsa and steamed cilantro rice.