Asian, Black Cod/Sablefish, Rubs/Marinades - April 17, 2018 Orange Ginger Soy Black Cod Orange Ginger Soy Black Cod ~ Sweet, salty, and spicy, the trifecta of taste all on delicious tender and buttery portion of black cod. If you're looking for a dish to wow your friends and family, then look no further. If you're new to fish cookery, then this is also the dish for you. How to Cook Black Cod? Because black cod has a high fat content, hence its other moniker: butterfish, it can handle a bit of abuse at the hands of newbie fish cooks. If it cooks a bit longer than recommended, that buttery-like fat content keeps this fish from drying out and getting that overcooked rubbery taste and feel. Not only can the texture of this fish hold up to a bit of over cooking, it can take a marinade better than another other piece of protein I have ever worked with. This Orange Ginger Soy Black Cod has a marinade that will seep down into each flakey layer of fish. The longer it marinates the better. Don't even think twice about letting it marinate for 24 hours. You'll be so happy you did. Umami Included In my opinion, this recipe hits four of the five tastes on ones palate. Sweet from the orange juice and honey. Salty from the soy sauce. Sour from the lime. And Umami, coming from the blend of soy, fish protein, and the cooking process. Bitter is the only element missing, which is fine; it's made up for in heat from the Thai chiles. Ingredients 4-6 oz Black Cod portions 2 tbsp shallots; diced 3 tbsp sesame oil; divided 1/4 cup soy sauce 2 tbsp honey 1/4 cup orange juice 2 tbsp fresh lime juice 2 tsp ginger, diced 2 diced Thai chilies, chopped 2-4 green onions; diced Directions Heat a medium saute pan over medium-high heat. Once warm, add 1 tbsp sesame oil and heat. Add the shallots and sauté until they soften, about 4 minutes. Transfer shallots and oil to a bowl, whisk in soy sauce, honey, orange and lime juices, ginger, Thai Chilies, and green onions. Once the marinade is blended, pour over the fleshy side of the black cod portions. After coated, flip the fish, skin side up. The fish should be resting in a thick puddle of marinade. Cover and place in the refrigerator; allow to marinate at minimum 6 hours, but preferably 24 hours. When ready to cook, preheat oven to 425°F. Bake for 16-20 or until the internal temperature is 145°F; the flesh will have browned and begin to separate. If desired, flip the fish, skin side down and place under the broiler for 1-2 minutes, or until it has reached the desired coloring. Serve and enjoy. Share Share on Facebook Tweet on Twitter Pin on Pinterest Leave a comment Name Email Message Please note, comments must be approved before they are published Back to Recipes Tags albacore American Appetizers Asian Black Cod/Sablefish Fusion Halibut Indian Italian King Salmon Mexican/Latin Pacific Cod poke Rubs/Marinades Salad Sandwiches Smoked Salmon Sockeye Salmon Soups/Stews Spot Prawns
