From Daryl:
I had a package of black cod in my freezer that I bought at Costco. I tried baking it one time and it was meh. Really fishy. Then I tried barbecuing. It was still meh, but not as fishy. Even so, I wasn't going to throw it out. I was determined to find a recipe that would make it shine.
Thinking I'd like to try something Asian, I searched for black cod > soy sauce. Now, I can't have soy sauce because of the wheat, but I can have tamari.
I found this really tasty recipe from Sam the Cooking Guy.
I'm sory, Roberta (Lucy), but this recipe will not be for you. It is packed with sodium. Sigh.
Here's what I loved about this recipe. It was not time intensive. It didn't require a lot of ingredients. It looked beautiful on the plate. and it was DELICIOUS!
What I didn't like...it's messy, but as long as you prepare for the mess, then it's really not. You know what I mean?
Broiling any fish with sauce will be messy. As long as you cover your baking dish with foil and toss the foil right after, you're good to go. Also, when you take the fish out of the oven, you might want to toss a piece of paper towel on it just for a second so it doesn't spaltter all over your stove top.
The fish was flaky. Not fishy. And the sauce with the veggies was fabulous. Next time, I'll add snow peas as well as the green onions. * I did not have sesame seeds, as suggested, and I didn't think it missed that.
Here's the link for Sam the Cooking Guy recipe. I made only half the recipe.
Served two, with leftover sauce.
Served two, with leftover sauce.
BLACKENED COD
Half recipe
1/4 cup soy sauce (* I used tamari, which is gluten-free)
2 tablespoons sugar
2 tablespoons sake or white wine
1 teaspoon fresh ginger, grated, or ¼ teaspoon ginger spice
juice of ½ lemon, no seeds = 2 tablespoons
1 pound black cod
green onions and sesame seeds to garnish
In a saucepan, combine the soy sauce, sugar, sake, ginger,
lemon juice and bring to a boil. Turn down to simmer and cook for approximately
7-10 minutes.
Preheat oven to broil and cover a baking sheet with foil.
This will get messy.
Place cod on the foil, skin side up, and baste well with the sauce.
Broil the cod about 6 inches from the broiler until done,
about 7 minutes for every inch of thickness.
If it gets a little blackened, that’s okay.
Remove from heat and baste with extra sauce. Garnish with
green onion and sesame seeds, if desired.
SIFTING THROUGH CLUES buy link
The latest Cookbook Nook Mystery (#8), available in trade paperback and e-book.
What's it about?
Book clubs from all over have descended on Crystal Cove to
celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the
Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about
spending an evening with the Mystery Mavens and their moveable feast, when they
will go from house to house to share different culinary treats and discuss the
whodunit they’re all reading. It’s all good food and fun for the savvy armchair
detectives, until one of the members of the group is found murdered at the last
stop on the tour.
As if that weren’t enough to spoil her appetite, Jenna discovers
that all the evidence points to her friend Pepper as being the guilty party.
And with Pepper’s chief-of-police daughter too close to the case to be
impartial, Jenna knows she’ll have to step in to help clear her friend’s name
before a bitter injustice sends her to jail. Sifting through the clues, Jenna
unearths any number of possible culprits, but she’ll have to cook up a new way
to catch the killer before Pepper’s goose is cooked.
Includes tasty sweet and savory recipes!
SAVOR THE MYSTERY!
Friend
Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Bookbub
A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.
A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can
Mimi clear her name before the killer turns up the heat?
Click
here to
order.
SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked.
Click here to order.
WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking
the halls and ducking a killer
Click here to order.
FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery by Avery Aames.
Finally
there's going to be a cheese festival in Providence!
Click
to order.
GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click
to order
DAY OF SECRETS, a stand-alone suspense
DAY OF SECRETS, a stand-alone suspense
A
mother he thought was dead. A father he never knew. An
enemy that wants them dead.
Click
here to order
Cod is such a sturdy, versatile fish--you can do almost anything with it. This sounds like a tasty variation.
ReplyDeleteThanks, Sheila. It really turned out nicely. ~ Daryl
Delete