Ginger Orange Soy Glazed Black Cod (Sablefish)

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

Great served with rice

  • 4- 6-8 oz. black cod fillets, pin bone removed (ask your fishmonger to make a V cut to remove bones)
  • 2 C orange juice
  • 2 T sake
  • 2 T brown sugar
  • 1/2 C soy sauce
  • 2 T finely grated fresh ginger
  • 2 t micro grated lemon zest
  • 2 t lemon peel, long strips, for garnish
  • 2 T sweet chili sauce
  • Drake’s batter mix, or flour

Pre heat oven to 400º. Cut lemon skin for garnish and set aside. In a heavy pan or skillet, bring orange juice to boil and add the sake, sugar, soy sauce, ginger, lemon zest and sweet chili sauce. Reduce until sauce just starts to thicken then take off heat and set aside while fish cooks.

Dust both sides of fillets with Drake’s or flour. Heat a heavy oven proof pan or skillet over med-high heat then add enough olive oil to just coat bottom of pan. When oil is hot place fillets skin side up in pan and when flesh is nicely browned (about 3-4 minutes) flip and pop in the oven for another 3-4 minutes, or until fillets are barely opaque in the center. Keep close watch cooking times very with the thickness of fish.

Bring your sauce back up to boil and reduce to about the thickness of maple syrup (it may already be very close to the right consistency). Plate fish and spoon light amount of sauce over fish (you can serve a bowl of sauce on the table if people want more or to drizzle over rice). Garnish each portion with lemon strips.

Monahan's Seafood

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