Black Cod Tips Recipes

JAMIE OLIVER BLACK COD RECIPE

Steps:

• In a small bowl, combine the garlic, lime zest, lime juice, agave syrup, olive oil, ginger, and salt.
• Fill a big resealable plastic bag halfway with sablefish. Pour the lime mixture over the fish, close the bag, and press the air out. To coat the fish with the marinade, agitate the bag. Refrigerate for 30 minutes to 1 hour before serving.
• Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• Remove the fish from the marinade and discard it. Place the fish on the parchment, skin side down, and place the baking sheet in the oven.
• 12 to 15 minutes, or until the fish is cooked through and flakes apart when probed with the point of a knife. Garnish with cilantro before serving.

BLACK COD WITH LEMON AND GRAINS OF PARADISE

Steps:

• Place 3 tablespoons oil in a small pan and heat over medium-high heat for 2 minutes. Add rosemary, garlic chives, grains of paradise, lemon zest and a pinch of salt. Remove from heat and reserve.
• Season fish on both sides with salt, and dust with flour, shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, place the fillets skin-side down in pan. Sear for 3 minutes, then turn and sear the other side until it is browned and cooked to taste.
• To serve, transfer fillets to serving plates. Remove rosemary stem from reserved oil mixture, and spoon oil over fillets. Sprinkle with a little coarse salt, and serve.

CITRUS-SOY GLAZED BLACK COD

Steps:

• Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
• Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
• Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.

MISO-GLAZED BLACK COD

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

TANGY GLAZED BLACK COD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
• Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
• Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
• Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.