Citrus Soy Glazed Black Cod Recipes

CITRUS COD

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

HONEY-ORANGE GLAZED COD

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.

SOY-GLAZED BLACK COD RECIPE - (4.5/5)

Steps:

• Place the cod in a single layer in a baking dish. In a bowl, whisk together the soy sauce, honey, vinegar, mirin, sesame oil, lime juice, ginger, garlic, red pepper flakes and half of the green onions. Pour over the cod, ensuring that the fillets are evenly coated. Marinate at room temperature for at least 15 minutes or up to 30 minutes. Alternatively, refrigerate for up to 8 hours. Position a rack in the lower rung of a Cuisinart steam oven. Remove the cod from the marinade, reserving the marinade. Lay the fillets in the baking tray of the steam oven and nestle the bok choy in between. Pour the marinade over the top. In a bowl, stir together the mushrooms, vegetable oil and the remaining green onions. Sprinkle on top of the fish and bok choy. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 450°F according to the manufacturer's instructions. Bake until the cod is opaque and cooked through, about 6 minutes. Using a spatula, transfer the cod to a warmed platter and cover with aluminum foil. Return the bok choy and mushrooms to the oven and turn the oven to the broil setting at 500°F. Broil until the bok choy is lightly browned on top and the mushrooms are crispy, 2 to 4 minutes. Transfer the bok choy and mushrooms to the platter with the cod. Serve immediately with rice. Serves 4. Williams-Sonoma Kitchen

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.

BLACK COD WITH ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
• Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
• Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
• *Available in the Asian foods section of some supermarkets and at Asian markets.
• **Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).