So the Coastside was part of the big PG&E Blackout of 2019 and I ended up setting up my camp stove on the back deck to cook dinner for my girls and some guests. I had some fresh black cod in the fridge that I didn't want to go to waste in case the power didn't come back on AND I needed something easy and FAST. This was the PERFECT recipe.
One thing you must know is that I LOVE Asian flavors. It's the way ginger, garlic, and soy sauce dance together. Then you mix in some kind of sweetener and BOOM, it's all good! This recipe takes a very forgiving piece of fish(black cod is very oily so it's really hard to overcook) and a quick marinade to make a SIMPLE weeknight dinner.
SOY-GINGER BLACK COD (SABLEFISH)
- 3 tbsp soy sauce
- 3 tbsp honey
- 3 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tbsp fresh ginger (grated)
- 1 garlic clove (grated)
- 2 tsp sesame oil
- 4 (4-6 oz)cod fillets
- 2 tbsp cooking oil(I use avocado...but anything with a high smoke point)
- thin sliced green onions for garnish
- salt and pepper
- Start by de-boning your fillets. The best way to do it is to make "V and J" cuts. You CAN pull bones as you eat but getting bones out before cooking will ensure a better dining experience. Then cut your fish into portions. You can also just portion cut around the bones in the middle, no judgement.
- Combine the first seven ingredients on the list into a pyrex(I used an 11x7 and a whisk to really combine the honey) and set aside.
- Pour your oil into a pan(can be non-stick) into a screaming hot pan (just beginning to smoke) skin side up. A hot pan will ensure that your fish doesn't stick. Flip after 2-3 mins (or if the fish starts browning too much) and cook the other side for 2-3 mins. Again, this fish is really hard to overcook because of the heavy oil content.
- While the fish is cooking, pour the used marinade into a saucepan and boil down until it's thick enough to coat the back of a spoon.
- Serve the fish over a bed of rice and drizzle or brush with the sace. I served with a green salad.
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