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All RecipesSeafood

Recipe from Weber's Way to Grill™ by Jamie Purviance

Ginger and Miso Black Cod in Banana Leaves

  • People

    Serves 6

  • Prep Time

    20 mins

  • Marinating Time

    2 h

  • Grilling Time

    8 to 10 mins

Serves 6
Prep Time
20 mins
Marinating Time
2 h
Grilling Time
8 to 10 mins

the Ingredients

20151023095350 Wtg Seafood 28


  • ⅓ cup white miso paste (sometimes labeled shiro miso)
  • ¼ cup unsweetened coconut milk, stirred
  • 2 teaspoons minced garlic
  • 2 teaspoons granulated sugar
  • 1 teaspoon peeled, finely grated fresh ginger
  • 6 skinless black cod (sable fish) fillets, each 5 to 6 ounces and about ½ inch thick
  • 6 scallions (white and light green parts only), thinly sliced
  • 1½ teaspoon low-sodium soy sauce
  • Hot cooked rice

Special Equipment

  • 6 banana leaves, each about 12 inches square, trimmed with scissors as needed


  • 01 In a small bowl combine the paste ingredients and mix until you have a smooth consistency. Smear the paste all over the fillets, cover with plastic wrap, and refrigerate for about 2 hours.
  • 02 Rinse the banana leaves under cool running water or carefully wipe them clean with a soft, damp cloth.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 04 Remove the excess paste from the fillets, discard the paste, and place each fillet on the center of a banana leaf. Sprinkle equal amounts of the scallions on top of each. Fold the leaf over to completely enclose the fillet and make a packet. Secure with a toothpick, being careful not to pierce the fish. Brush each packet on both sides with water.
  • 05 Brush the cooking grates clean. Grill the packets over direct medium heat, with the lid closed, until the leaves are blackened in some parts, 8 to 10 minutes, turning once. (If the leaves begin to burn through, move the packet[s] over indirect heat.) Remove one of the packets from the grill to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the grill for a few more minutes.
  • 06 Carefully open each packet. Remove any pin bones from the fillets and drizzle each with ¼ teaspoon of soy sauce, or more to taste. Serve with rice.

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