Alaskan Black Cod with Hoisin and Ginger Sauces |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup soy sauce |
1/4 cup unseasoned rice vinegar |
1 1/2 tablespoons minced peeled fresh ginger |
1 1/2 tablespoons chopped green onions |
1 tablespoon honey |
1 large garlic clove, minced |
1/4 cup hoisin sauce |
2 1/4 teaspoons hot chili paste (such as sambal oelek) |
1 tablespoon vegetable oil |
4 7-ounce alaskan black cod fillets |
steamed rice |
Directions:
1. Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
2. Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
3. * Available in the Asian foods section of many supermarkets and at Asian markets.
4. Per serving: (Analysis does not include rice.) 415.34 kcal calories, 61.0 % calories from fat, 28.19 g fat, 5.37 g saturated fat, 76.88 mg cholesterol, 15.98 carbohydrates, 0.86 g dietary fiber, 11.92 g total sugars, 15.12 g net carbohydrates, 24.50 g protein Nutritional analysis provided by Bon Appétit
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