Julies Baked Or Grilled Black Cod Teriyaki Food
JULIE'S BAKED OR GRILLED BLACK COD TERIYAKI
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).
Provided by Julesong
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees (if you're going to bake the steaks).
- Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
- Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
- 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.
- Serve with steamed white rice, a little of the juices poured over.
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- Slice your black cod fillets into 4 equal portions.Stir together your Soy Vay Veri Veri Teriyaki Sauce and Marinade together with 1/8 tsp cayenne pepper.
- If using a dish to marinate, pour half of the marinade into the dish. Place the cod fillets flesh-side down into the marinade. Pour the remaining marinade over the top of the fish, brushing to coat all fillets evenly. Cover the dish with plastic wrap.If using a sealed plastic bag to marinate, place the fish pieces into the bag and pour the marinade in. Remove most of the air from the bag and seal. Gently massage the fillets in the bag with the sauce, making sure that all of them are evenly coated. Place fish in the refrigerator for at least 6 hours, up to 24 hours.
- When ready to prepare, place a rack about 6 inches from you oven’s broiler element and preheat oven to 400 degrees F. Pour 2 tbsp of olive oil into an oven-safe nonstick skillet, brushing the bottom of the skillet to make sure it is fully coated with oil. Make sure your skillet has a metal handle; plastic handles will not tolerate the high oven heat.
- Take the marinated fish out of the refrigerator. Place the fillets skin-side down in your oiled skillet.Place fish in the oven and let it cook for 10-14 minutes until fish is cooked through, opaque white and flaky. Cook time will vary based on the thickness of your fillets.
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- Pour the mixture over black cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- Bake at 350 in a casserole or baking dish in the marinade for about 20-30 minutes or until fish flakes easily.
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