Perfect Grilled Butterfish

Posted by Dave Allee on


  • 1 butterfish or black cod fillet, skin-on
  • 1 tablespoon Sake
  • 1 tablespoon mirin (or sub a sweet white wine)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon grated fresh ginger
  • 1/2 tablespoon vegetable oil


  1. In a small saucepan, combine the sake, mirin, soy sauce, sugar, and grated ginger. Bring to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let the sauce cool to room temperature.

  2. Rinse the black cod fillet and pat it dry with paper towels. Brush both sides of the fillet with vegetable oil.

  3. Preheat a grill to medium-high heat. If using a charcoal grill, wait until the coals are gray and glowing.

  4. Place the black cod fillet on the grill, skin-side down. Grill for 3-4 minutes, until the skin is crispy and the flesh is opaque.

  5. Using a spatula, carefully flip the fillet over and grill for an additional 2-3 minutes, until the flesh is lightly browned and cooked through.

  6. Remove the fillet from the grill and transfer it to a plate. Drizzle the sauce over the fillet and serve immediately.

Enjoy your perfectly grilled black cod fillet!

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