Cod In Pacific Rim Glaze Food

GRAPE JELLY-GLAZED BLACK COD

Steps:

• Place the soy, jelly and vinegar in a small saucepan over low heat, stirring until the jelly melts, about 1 minute. Let the glaze cool, and then place in a resealable plastic bag with the cod. Marinate in the refrigerator about 1 hour.
• Preheat the broiler. Line a baking sheet with foil.
• Remove the cod from the marinade and place the marinade in a small saucepan. Transfer the cod to the prepared baking sheet. Bring the glaze to a boil and turn off the heat. Remove 2 tablespoons of the glaze from the pot, reserving the rest for serving, and brush the cod with the glaze. Broil the cod about 5 inches from the heat, brushing with additional glaze halfway through, until just cooked through, 5 to 7 minutes depending on the thickness of the fish. It should feel just firm to the touch.
• Stir together the scallions and zest and sprinkle over the fish. Serve with rice and the reserved glaze.

BROILED COD WITH HOISIN GLAZE

Steps:

• Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
• Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
• Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
• Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.

COD IN PACIFIC RIM GLAZE

Steps:

• Put rack in center of oven. Heat oven to 500 degrees.
• Put garlic, ginger and jalapeno in a blender. Add soy sauce and mirin. Blend to a smooth puree. Scrape down sides of blender with a rubber spatula. Add syrup and vinegar. Blend until smooth. Using the spatula, scrape into a small bowl. Reserve.
• Pour olive oil into a roasting pan 18 by 12 by 2 inches. Using your hands, rub the oil all over the bottom of the pan and up the sides. Put the fillet in the pan. Pour half the sauce over the fillet; rub into all parts of the fillet. Turn fillet over, pour on remaining sauce and rub in.
• Arrange fillet in pan with the side that was attached to the skin facing up. Fillet should touch sides of pan as little as possible; put on the diagonal if necessary. (Use a larger pan if doubling recipe.) Cook 17 minutes, checking after 12 minutes to see if there is liquid left in pan. If not, add 1/3 cup warm water.
• Using two very large spatulas, transfer fillet to serving platter. Put the roasting pan on top of the stove over medium-high heat. Add 3/4 cup water, wine or fish stock to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the dark crispy bits. Reduce liquid by half, to use as a sauce with the fish.
• Pour sauce over fish on serving platter. Decorate top of fish with cilantro leaves. Arrange sprigs around sides of platter.

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.