Japanese Miso Black Cod on Arteflame Grill

Introduction

Gindara Saikyo Yaki, or Kyoto-style Miso Black Cod, is a beloved Japanese dish featuring sweet miso-marinated black cod grilled to a golden perfection. Using the Arteflame grill, we achieve an incredible caramelized crust with a delicate, flaky interior by using the reverse sear method. This dish is packed with umami flavors and makes for an elegant, delicious meal.

Ingredients

• 4 black cod fillets (approx. 6 oz each)
• 1/2 cup Saikyo miso (sweet white miso)
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 2 tbsp unsalted butter (for grilling)
• 1 tsp grated ginger (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Start Grilling Today

Instructions

Step 1: Prepare the Grill

1. Fire up the Arteflame grill by soaking three paper napkins in vegetable oil.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the napkins and wait about 20 minutes for the grill to reach optimal grilling conditions.

Step 2: Prepare the Miso Marinade

1. In a bowl, mix Saikyo miso, mirin, sake, sugar, and grated ginger (if using).
2. Stir until well combined and smooth.

Step 3: Marinate the Black Cod

1. Pat the black cod fillets dry with a paper towel.
2. Coat each fillet thoroughly with the miso marinade.
3. Place the fillets in a covered dish and refrigerate for at least 12 hours (or up to 48 hours for maximum flavor).

Step 4: Sear the Black Cod

1. Once the grill is hot, add unsalted butter to the center grill grate.
2. Place the marinated fillets skin side down on the center grill grate.
3. Sear each side for about 45 seconds until golden brown.

Step 5: Finish Cooking on the Flat Griddle Cooktop

1. Move the seared fillets to the flat griddle cooktop, closer to the outer edge.
2. Cook slowly, allowing the fish to reach an internal temperature of 130°F.
3. Remove from the grill once the internal temperature reaches 115°F, as the residual heat will bring it to the perfect doneness.

Tips

• For even more flavor, marinate the black cod for 24 to 48 hours.
• Use butter, not oil, to enhance the natural sweetness of the fish.
• Keep an eye on the cod while searing, as miso can caramelize quickly.

Variations

• Spicy Miso Cod: Add 1 tsp of shichimi togarashi or chili paste to the marinade.
• Citrus Miso Cod: Add 1 tbsp of yuzu juice or lemon zest for a refreshing citrus note.
• Garlic Miso Cod: Mix in 1 tsp of minced garlic for additional depth.
• Honey Miso Cod: Substitute sugar with 2 tbsp of honey for a deeper sweetness.
• Sesame Miso Cod: Add 1 tsp sesame oil and sprinkle with toasted sesame seeds for nutty richness.

Best Pairings

• Japanese pickled vegetables (tsukemono)
• Steamed white rice or sushi rice
• Grilled asparagus or shiitake mushrooms
• Miso soup
• Sake or dry white wine

Conclusion

This Japanese Miso Black Cod is a true delicacy, made even better on the Arteflame grill. With its expertly seared exterior and tender, juicy flesh, this dish will impress anyone who tries it. The miso marinade enhances the natural richness of the black cod, delivering an unmatched umami experience.