I Tried Trader Joe’s $9.99 Dupe of Nobu’s Famous Miso Black Cod

Trader Joe’s just pulled off the unlikely: a new frozen entrée that convincingly channels Nobu’s iconic miso black cod. One of the most famous fish dishes in the world, it originated at Chef Nobu Matsuhisa’s restaurant Matsuhisa in Beverly Hills. Legend has it that this buttery fish, lacquered in a savory-sweet miso glaze, was so impressive it inspired Robert De Niro to invest—leading to the opening of Nobu in Manhattan in 1994.

At $9.99 for two small servings, I can’t resist keeping this chef-inspired, easy dinner stocked in my freezer. Trader Joe's coats wild-caught Alaskan sablefish (aka black cod) with a rich miso-sake glaze that caramelizes beautifully in the oven or air fryer. This variety of white ocean fish is well known for its buttery flavor and silky texture, but it can be difficult to find at retail. I sauté some broccolini, steam some rice, and my “upscale New York in the ’90s” dinner is served in less than 30 minutes.

I write about restaurants for a living, and this delicious dish is a high-end, restaurant-quality option that's always handy in my freezer on nights I eat in.

I tested two cooking methods

I cooked it two ways according to package directions.

Air fryer: I preheated my air fryer to 400°F, then added one thawed fish fillet with the skin side down. Because the tray is perforated, I did not add any of the liquid. I left it alone, and in 9 minutes it was beautifully glazed and browned, and the internal temperature hit 140°F.

Before and After Cooking in the Air Fryer

Bonus—if you choose this method, you can use the marinade to glaze your vegetables; just be sure to bring it to a full boil in the pan before using.

Skillet: I seared the larger fillet flesh-side down in an ovenproof stainless steel skillet coated with a tiny bit of oil, then flipped it after two minutes, added the marinade, and transferred it to a preheated 400°F oven. At 8 minutes, it was gorgeous and glazed, and registered 130°F on my thermometer. The fish was surrounded by a pool of over-caramelized glaze, so I made the call to take it out of the oven.

For reference, the FDA recommends cooking fish to an internal temperature of 145°F, though many chefs prefer removing it from heat before then—this allows carryover cooking to bring up the temperature slowly, for a more tender, silky texture.

The results? Spectacular

Both pieces of fish were cooked and caramelized perfectly. The fish flaked apart effortlessly into large, moist, pearly pieces. In both cases, the skin was pleasantly flavorful and slightly crisp—not slimy.

This dish is so pretty I feel I could serve it to Meghan Markle if she stopped by unannounced, since I always have a package or two in my freezer. I added steamed medium-grain rice and a mix of TJ’s French green beans, petite peas, and some chopped fresh broccoli sautéed with a pat of butter and soy sauce, though any green veg would do. (If I had a few minutes’ notice to run to the market, I’d grab fresh asparagus for Meghan—though she might prefer quinoa.)

Tips for the best results

• Plan ahead: Be sure to thaw the fish in the refrigerator before cooking for even results.
• Spare the elbow grease: My only complaint was that cleaning up that skillet full of burnt-on glaze was a drag, so next time I’d opt for the air fryer, which also eliminates the need for any added oil.
• Portion control: At 10 ounces, one package is a bit small for two servings. If you are planning on serving three people, two packages would be ideal, with perhaps a small piece of fish left for lunch the next day.
• Amp up the flavor: As a chef, I love bold seasoning, so even though the sweet umami marinade has some saltiness, I’d still add a light pinch of salt before cooking to enhance the overall flavor.