.

Black cod is probably my most favorite fish because it is so luscious. It’s also really easy to cook. It doesn’t need the kid glove treatment that halibut requires. It’s so moist it’s hard to overcook. I usually cook it with miso, but recently I was looking for another idea and came across a recipe from chef Laurent Tourondel for Black Cod Marinated with Honey. Of course, I changed it up quite a bit. His recipe has grapeseed oil in it and I find black cod so rich I didn’t think it was necessary at all. I decreased the honey, increased the soy sauce, used rice wine vinegar instead of white vinegar and added one other flavorful ingredient, ginger juice. 

I learned about ginger juice from Amy Kaneko, author of Let’s Cook Japanese Food! (more about that book soon). In it she describes finely grating ginger and then squeezing the pulp to get the juice out. It’s a brilliant technique because you get the flavor of fresh ginger without the pulp. For some preparations grated ginger is fine, but sometimes it’s too fibrous.

The fish I used in this recipe was black cod is from Carmel Canyon, a submarine valley in the Monterey Bay that I received from Real Good Fish. Each week I get a different delivery of fish or shellfish. It’s always local, and either responsibly farmed or from a sustainable fishery. It’s super fresh, and subscribers also receive a weekly newsletter with details about the catch.

Honey Soy Ginger Black Cod
Serves 4 
Ingredients
1/4 cup soy sauce
2 Tablespoons mild honey, such as sage
2 Tablespoons rice wine vinegar
2 teaspoons ginger juice, squeezed from finely grated ginger
1 pound black cod cut into fillets

Instructions 
Combine the honey, soy sauce, vinegar an ginger juice in a zip top bag. Add the fish and squeeze out the air. Seal and let marinate in the refrigerator for a minimum of 4 hours and as long as 24 hours. 
Preheat the oven to 450°F. Remove the fish from the marinade and pat dry. Put the fillets on a greased foil-lined roasting pan and roast in the oven until it turns golden brown and is cooked through, about 7 or 8 minutes.
Enjoy! 

Disclaimer: My thanks to Real Good Fish for supplying me with the black cod. If you live in the Bay Area, visit their website to learn more about their subscription program. This post also includes an affiliate link. 

.

DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup.  Serves 4-6 Prep time:  5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]

5-Minute Fisherman’s Stew – Give or Take

Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]

Pear Clafoutis – Almost as Good as it Looks

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]

Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]

Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat! Serves 4 Prep time:  10 minutes Cooking time: 20 minutes Ingredients For the pancakes 200g plain flour 30g caster […]

All About Walnut Oil from La Tourangelle

La Tourangelle is a family-owned company that produces outstanding nut and seed oils, with heritage in the Loire Valley of France, an area known for nut oils. Their toasted sesame, roasted walnut, roasted peanut and roasted pistachio oils are all award winners. The company began in 2002 in Woodland, California […]

Chef John is On Vacation and More

That’s right! I’m on vacation for the rest of the week, and the beginning of the next, which usually means a lot of rest and relaxation, but not this time. That’s because Michele and I are going to be working harder than ever on a major, top secret personal project. […]

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time:  10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]