Best Triple Citrus Ginger Black Cod Recipes

Citrus-Soy Glazed Black Cod image

Provided by Martha Stewart

Number Of Ingredients 10

Nonstick cooking spray
4 (6-ounce) center-cut black cod fillets
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
Thinly sliced mint leaves, for garnish
Thinly sliced scallions, for garnish
Coarse salt

Steps:

Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.

Alaskan Black Cod with Hoisin and Ginger Sauces image

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

Steps:

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.

Ginger-Glazed Cod image

Provided by Martha Stewart

Number Of Ingredients 11

Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)

Steps:

Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.