Hong Kong Marinated Black Cod |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Indigenous to the Pacific Northwest, black cod (not actually a cod) can be found fresh from January to September, though good-quality black cod is available year-round. Also known as sablefish, black cod makes a delicious substitute for endangered Chilean sea bass. The rich, buttery flesh cooks in firm, large flakes and is suitable for baking, sautéing, grilling, or smoking. Ingredients:
2 bunches green onions, divided |
1/2 cup soy sauce |
6 tablespoons sugar |
1/4 cup rice wine (sake) or white wine |
1 tablespoon grated orange rind |
4 (5- to 6-ounce) thick-cut black cod or sablefish fillets |
Directions:
1. Chop 1 bunch green onions, and combine with next 4 ingredients in a shallow dish. Add the fish, and marinate 3 hours in the refrigerator, turning occasionally.
2. Trim remaining bunch of green onions, and place in a baking dish. Discard marinade; wipe fillets, and place atop green onions in dish. Bake at 400° for 10 to 15 minutes or until the fish starts to flake.
|
|