Wednesday, June 26, 2019

Blackened Cod #recipe ala Sam the Cooking Guy from author @DarylWoodGerber

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'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.


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.

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!

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
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When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
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A mother he thought was dead. A father he never knew. An enemy that wants them dead.
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  1. Cod is such a sturdy, versatile fish--you can do almost anything with it. This sounds like a tasty variation.

    1. Thanks, Sheila. It really turned out nicely. ~ Daryl