Blackstone Miso Lingcod

This Blackstone Miso Lingcod recipe brings together delicate, flaky fish and the bold, savory-sweet flavors of a classic Japanese-style marinade. Using your griddle gives the fish a beautiful sear, locking in moisture while developing a light char that complements the miso’s big umami punch. With only a handful of pantry-friendly ingredients, this dish is easy to prepare ahead and quick to cook, making it perfect for both weeknight dinners and casual gatherings.

Blackstone Miso Lingcod

The marinade is a balanced blend of white miso, sake, mirin, raw sugar, and shoyu soy sauce. Don’t skimp on the marination time. Make sure it can sit for at least four hours so that every bite is deeply flavored, without overpowering the natural taste of the lingcod. You can even let this marinate overnight.

Lingcod is firm and mild, perfect for soaking up marinades and holding its shape during cooking. It’s a great option if you want something different from salmon or halibut, but equally satisfying. Serve it over steamed rice, with a drizzle of soy glaze or a hit of sriracha to round out the plate.

Lingcod is native to the North Pacific, commonly found along the western coast of North America from Alaska down to Baja California. Despite the name, it’s not a true cod but belongs to the greenling family. Known for its large mouth and sharp teeth, lingcod is a bottom-dwelling predator that thrives in rocky coastal waters. The flesh is firm and lean with a mild, slightly sweet flavor, making it ideal for grilling, searing, or roasting. It’s especially popular among anglers and chefs for its versatility and ability to hold up to bold marinades like miso.

Why You’ll Love This Dish

• Bold, balanced flavor – Miso, sake, and soy sauce create a rich, savory profile.
• Quick griddle cooking – Perfect for high-heat searing with no mess.
• Make-ahead friendly – Marinate earlier and cook when you’re ready.
• Versatile serving options – Works well with rice, noodles, or steamed vegetables.
• Healthy and satisfying – Lean protein with tons of flavor and minimal oil.

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Miso Marinated Lingcod Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

• Lingcod filets – A mild, flaky white fish that holds up well to searing and marinades. You can substitute Black Cod, Halibut, or any firm whitefish if you can’t source fresh Lingcod, which is typically only available on the West Coast.
• White miso – Adds savory umami and mild saltiness, essential for flavor depth.
• Sake – Light rice wine that helps tenderize the fish and balance the marinade.
• Mirin – Sweet rice wine that mellows the miso and adds subtle sugar.
• Sugar in the raw – Provides a molasses-like depth and caramelizes nicely during cooking.
• Shoyu soy sauce – Traditional Japanese soy sauce with a rounded, smooth flavor.
• Oil – Neutral oil for griddle cooking; prevents sticking and promotes searing.

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How To Make Miso-Marinated Lingcod

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

1. Marinate the Fish – Pat lingcod filets dry. Mix miso, sake, mirin, sugar, and soy sauce. Place marinade and fish in a sealable bag and refrigerate for at least 4 hours.
2. Prep for Cooking – Remove fish from marinade, rinse off excess, and pat dry with paper towels.
3. Preheat the Griddle – Set your Blackstone to medium heat.
4. Cook the Fish – Lightly oil the griddle. Cook filets for 3–4 minutes per side until the internal temperature reaches 135–145°F.
5. Serve – Plate over rice and drizzle with soy glaze or sriracha.

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FAQ

How should I store leftovers?

Store cooked lingcod in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to preserve texture.

Can I prepare this in advance?

Yes. Marinate the fish up to 24 hours ahead for maximum flavor. You can also mix the marinade a day early and refrigerate separately.

Can I substitute another fish?

Yes, halibut, cod, or sea bass all work well with this marinade. Choose firm, mild white fish that can handle high heat without falling apart.

What’s the best way to reheat it?

Use a nonstick pan over low heat with a splash of water or sake to keep it moist. Avoid microwaving for too long to prevent drying.

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Serve This With…

• Steamed Jasmine Rice
• Pickled cucumbers or a simple cucumber salad
• Miso Soup or a side of sautéed greens
• Soy-glazed carrots or roasted edamame

This Blackstone Miso-Marinated Lingcod recipe is fast, flavorful, and satisfying. The marinade is rich but not overpowering, and the quick griddle sear makes it an easy weeknight meal with restaurant-quality results. It’s a great way to enjoy fresh fish with bold seasoning and simple preparation.

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