Grilled Oregon Miso Cod on Arteflame

Introduction

Tender, flaky, and packed with umami, this Grilled Oregon Miso Cod is an absolute showstopper cooked to perfection on the Arteflame Grill. Wild Oregon black cod, rich in buttery flavor, is marinated in a sweet-savory miso glaze, seared to lock in moisture, and then reverse-seared on the Arteflame’s flat cooktop for that perfect finish. With no pots, pans, or oven needed, this elegant seafood dish becomes an easy backyard favorite thanks to the unique design and heat zones of the Arteflame Grill.

Ingredients

• 4 fillets Wild Oregon black cod (6-8 oz each)
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 2 tbsp unsalted butter (for grilling)
• Sliced green onions (for garnish)
• Sesame seeds (optional, for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Make the miso glaze

1. In a small bowl, mix together white miso paste, mirin, sake, and sugar until fully combined.
2. Set aside 1-2 tablespoons of glaze for brushing during grilling.

Step 3: Marinate the cod

1. Coat cod fillets in the glaze, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

Step 4: Sear the cod on the center grill grate

1. Add a thin layer of butter to the flat cooktop area near the center.
2. Place each cod fillet skin-side down onto the center grill grate (grate should be screaming hot).
3. Sear each side for about 1 minute to lock in juices.

Step 5: Reverse-sear on the flat griddle

1. Move the cod to the flat cooktop griddle zone, about halfway out from center for medium heat.
2. Grill for 4-6 minutes per side, brushing with extra glaze.
3. Use a thermometer to monitor internal temp. Remove cod once it hits 120°F (it will carry over to 135°F for ideal doneness).

Step 6: Garnish and serve

1. Sprinkle with sliced green onions and sesame seeds.
2. Serve hot with lemon wedges on the side.

Tips

• Be gentle when turning the cod fillets—they're delicate after searing.
• Butter on the Arteflame griddle adds a rich flavor and helps develop a golden sear without burning.
• Always pull seafood 15°F before target internal temperature to avoid overcooking.
• Keep the reserved glaze separate from the marinade to avoid cross-contamination.
• The outer edge of the cooktop is perfect for warming up sides while the center handles the searing heat.

Variations

1. Spicy Miso Cod: Add 1 tsp of chili garlic paste to the marinade for a spicy kick.
2. Citrus Miso Cod: Mix in 1 tbsp of orange zest and a splash of yuzu juice for zesty flavor.
3. Honey-Ginger Miso Cod: Swap sugar for honey and add 1 tsp grated fresh ginger for warmth.
4. Garlic Herb Miso Cod: Add 2 cloves finely grated garlic and chopped fresh parsley to the marinade.
5. Sesame Soy Miso Cod: Add 1 tbsp soy sauce and 1 tsp toasted sesame oil for a deeper umami profile.

Conclusion

There’s nothing quite like the combination of wild Oregon black cod and the powerful capabilities of the Arteflame Grill. With the miso glaze caramelizing beautifully over the searing hot grate and finishing gently on the flat cooktop, this is backyard grilling elevated to an art form. Easy to prepare, visually stunning, and flavor-packed—this recipe captures what makes outdoor cooking special.

Best pairings

• Jasmine rice or a grilled rice cake for a light, starchy base
• Grilled shishito peppers or asparagus on the Arteflame cooktop
• Chilled sake or an aromatic white wine like a dry Riesling
• Pickled ginger or daikon radish for contrast