Julie's Baked or Grilled Black Cod Teriyaki |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Black cod is my favorite fish... a tender, white, non-fishy fish that goes wonderfully well with teriyaki sauce. If you've never had black cod, do yourself a favor and find some! It is also known as sablefish. I can sometimes find it served in Japanese restaurants, and occasionally served smoked in Scandinavian restaurants. I usually purchase mine in Ballard (a Scandinavian Seattle neighborhood) markets or at Uwajimaya (Seattle Asian grocery) or Ranch 99 Markets (Tukwila Asian grocery). Ingredients:
2 black cod steaks |
2 teaspoons melted butter |
1/2 cup teriyaki marinade |
2 cloves garlic, minced |
black pepper |
Directions:
1. Preheat oven to 350 degrees (if you're going to bake the steaks).
2. Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
3. Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
4. To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
5. To grill: cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade. I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
6. Serve with steamed white rice, a little of the juices poured over.
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