“Alaska Black Cod braised in teriyaki with garden vegetables — one pan, twenty-five minutes, restaurant quality.”
Black Cod absorbs a teriyaki braise like no other fish — its natural fat content carries the sauce deep into the flesh while keeping it impossibly moist. The vegetables cook right in the pan, picking up the caramelised glaze. Serve with steamed jasmine rice to catch every drop of sauce.
- 4 fillets Alaska Black Cod, fresh, thawed or frozen
- 1 tbsp Vegetable oil
- 1/2 cup Teriyaki sauce
- 2 tsp Fresh garlic, minced
- 2 tbsp Riesling wine
- 1 small Red bell pepper, cut in thin strips
- 4 Green onions, cut in 3-inch pieces
- 1 large Carrot, cut in julienne matchstick pieces
- 2 tbsp Fresh lemon juice
- to garnish Lemon wedges and toasted sesame seeds
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01
Prepare the fish
Rinse any ice glaze from frozen Black Cod under cold water. Pat completely dry with paper towel. Have all ingredients prepped and ready before starting.
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02
Sear the fish
Heat a heavy nonstick skillet over medium-high heat. Brush both sides of Black Cod with oil. Place in heated skillet and cook uncovered 3-4 minutes until browned. Shake pan occasionally to prevent sticking.
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03
Add teriyaki
Add teriyaki sauce and cook 2 minutes more — the sauce will boil up. Turn fillets over, add garlic and cook a further 2 minutes.
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04
Add vegetables
Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium.
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05
Braise
Cook an additional 6-8 minutes for frozen Black Cod or 3-4 minutes for fresh or thawed fish. Cook just until fish is opaque throughout.
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06
Finish and serve
Sprinkle with lemon juice. Top fish with vegetables and sauce. Garnish with lemon wedges and toasted sesame seeds. Serve with steamed jasmine rice.
Prepare the fish | Rinse any ice glaze from frozen Black Cod under cold water. Pat completely dry with paper towel. Have all ingredients prepped and ready before starting. Sear the fish | Heat a heavy nonstick skillet over medium-high heat. Brush both sides of Black Cod with oil. Place in heated skillet and cook uncovered 3-4 minutes until browned. Shake pan occasionally to prevent sticking. Add teriyaki | Add teriyaki sauce and cook 2 minutes more — the sauce will boil up. Turn fillets over, add garlic and cook a further 2 minutes. Add vegetables | Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Braise | Cook an additional 6-8 minutes for frozen Black Cod or 3-4 minutes for fresh or thawed fish. Cook just until fish is opaque throughout. Finish and serve | Sprinkle with lemon juice. Top fish with vegetables and sauce. Garnish with lemon wedges and toasted sesame seeds. Serve with steamed jasmine rice.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
