Tuesday, May 10, 2011

Easy and Delicious Black Cod

Sometimes you make a meal so good and so easy that even though you did not have the foresight to take a photo of it for your silly little blog, you feel a deep deep need to share it nonetheless. And that is what happened tonight with this Black Cod dish from the Out of the Box Collective* recipe collection. Suffice it to say that if you follow the directions, make some nice rice and something green on the side (I did a roasted asparagus, but I am not going to force that down your collective throats,) your meal will be photo worthy and will garner quick raves from those lucky enough to be seated at your table (unless they are your picky and hopefully one day broad palated but right now annoyingly unadventurous children. Oops, did I say that out loud?)


• 2 (or more) black cod fillets (I get mine from the Japanese market)
• 2 tablespoons light-brown sugar
• freshly squeezed lemon or orange juice (half of one, or so)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• fresh chopped cilantro and arugula

Other Ingredients:

• Coarse salt and freshly ground pepper
• A little brown sugar
• Rice vinegar
• Soy sauce


Preheat oven to 425 degrees. Season fish with salt and
pepper. Rub with a little oil to prevent sticking and place in
an ovenproof pan.

In a small pot on the stove, add brown sugar, citrus juice,
vinegar, soy sauce, and pinch of salt 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. Hang onto any leftover glaze.

Roast cod for 10-12 minutes until done. Drizzle with sesame
oil if you have it. Serve over rice with cilantro and arugula
sprinkled here and there. Bring out the glaze, and use as

Out of the Box Collective is a fancy dancy CSA with a nice website full of interesting recipes: