ALASKAN BLACK COD WITH ACACIA HONEY
Provided by Food Network
Categories main-dish
Time P1DT35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
- To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
- Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
- To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.
CANTONESE-STYLE ALASKA COD
Make and share this Cantonese-Style Alaska Cod recipe from Food.com.
Provided by lazyme
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cod into serving-sized pieces; place in shallow baking dish.
- Dot with butter; sprinkle with lemon juice.
- Season with salt and pepper.
- Bake at 450 degrees 8 to 10 minutes or until cod flakes easily when tested with a fork.
- Keep warm while making sauce.
- Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan.
- Cook and stir 1 minute or until thickened.
- Add celery and pineapple; cook 2 minutes longer.
- Serve over cod.
Nutrition Facts : Calories 153, Fat 3.7, SaturatedFat 2, Cholesterol 56.5, Sodium 360.3, Carbohydrate 7.8, Fiber 0.7, Sugar 6.3, Protein 21.1
ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES
An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Available in the Asian foods section of many supermarkets and at Asian markets.
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