Here’s a tasty recipe for Grilled Black Cod Anticucho. These marinated black cod skewers are grilled to perfection, combining the fish’s richness with a burst of Peruvian flair.

Japanese Grilled Black Cod Anticucho Recipe

Ingredients

For the Marinade:

• 1/4 cup miso paste
• 3 tablespoons mirin
• 3 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons aji panca paste (or a mild chili paste if you can’t find it, or if you’re feeling ambitious follow this recipe)
• 4 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

For the Skewers:

• 1 pound black cod fillets (don’t remove skin) and cut into 1-inch cubes
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)

Instructions

Prepare the Marinade:
In a bowl, whisk together the miso paste, mirin, sake, soy sauce, aji panca paste, minced garlic, lime juice, sugar, salt, and pepper until everything is well combined.

Marinate the Fish:
Place the black cod cubes in a resealable plastic bag or shallow dish. Pour the marinade over the fish, making sure each piece is nicely coated. Seal it up and let it chill in the fridge for at least an hour (up to four hours is even better if you have the time!).

Preheat the Grill:
Fire up your grill to medium-high heat (about 400°F/200°C). If you’re using a grill pan indoors, heat it up over medium-high heat and give it a light oiling.

Skewer the Fish:
Thread the marinated black cod onto the skewers. If you’re using wooden skewers, remember to soak them first to keep them from burning!

Grill the Skewers:
Grill the skewers for about 3-4 minutes on each side, or until the fish is cooked through and has those beautiful grill marks. Keep an eye on it—black cod is at its best when it stays moist and flaky.

Serve:
Take the skewers off the grill and let them rest for a minute. Serve them up right away with some lime wedges and your favorite sides, like grilled veggies or fluffy rice.

Tips

• For additional flavor, brush on some of the leftover marinade while the fish is grilling.
• Pair with a refreshing salad to balance the richness of the black cod.

Enjoy your homemade Grilled Black Cod Anticucho!

Once you’ve savored the smoky flavors of the Grilled Black Cod Anticucho, it’s time to switch gears and explore the comforting world of slow-cooked pasta, where patience yields rich, layered flavors that make for a satisfying meal.