Teriyaki Braised Black CodBrooke McLay
Looking for a luxurious recipe for Valentine’s Day? Why not try making this beautiful recipe with wild Alaska black cod. Guaranteed to create an unforgettable romantic meal for two. With a velvety, melt-in-your-mouth texture and unparalleled richness, black cod is one of the most impressive fish to serve, but is also nearly foolproof to cook, which means you don’t have to stress for hours in the kitchen. Hooray! No more dry, overcooked fish!
4 Alaska Black Cod fillets, fresh, thawed or frozen
1 Tablespoon vegetable oil
1/2 cup teriyaki sauce
2 teaspoons minced fresh garlic
2 Tablespoons Riesling
1 small red bell pepper, cut in thin strips
4 green onions, cut in 3-inch pieces
1 large carrot, cut in julienne (matchstick) pieces
2 Tablespoons fresh lemon juice
Lemon wedges and toasted sesame seeds, for garnish
Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska Black Cod under cold water; pat dry with paper towel.
Heat a heavy nonstick skillet over medium-high heat. Brush both sides of black cod with oil. Place black cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 minutes more; sauce will boil up.
Turn fillets over, add garlic and cook for 2 minutes. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 6 to 8 minutes for frozen black cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle with lemon juice.
To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.
Cook’s tip: Serve with bowls of steamed jasmine rice on the side.
Recipe and Photo courtesy Alaska Seafood Marketing Institute