Soy-Glazed Black Cod with Orange Zest

Soy-Glazed Black Cod with Orange Zest

In the deep blue depths of Alaska’s pristine waters lies what some would consider the best tasting fish in the world–Black Cod. This incredibly flavorful fish is also referred to as Sablefish or Butterfish. It is widely known as an excellent fish for gourmet entrées and well received when smoked. Its name, Butterfish, is thought to be derived from the fact that it has a soft, buttery, delicate texture. Prepared correctly, it will literally melt in your mouth. This Soy-Glazed Black Cod with Orange Zest is by far the best recipe I have for Black Cod and will definitely be a keeper for you!


8 green onions, chopped and divided
½ cup low-sodium soy sauce
6 tablespoons granulated sugar
¼ cup rice wine or white wine
1 tablespoon grated orange zest
4 (6-ounce) black cod fillets


Combine half of the green onions, soy sauce, sugar, rice wine and orange zest in a zip-top-bag. Add the fish and marinate 45 minutes to one hour in the refrigerator, turning occasionally.

Preheat your oven to 400 degrees. Place remaining green onions in a shallow baking dish, lay the fillets over the top. Toss marinade. Bake for 15 minutes or until fish flakes easily when tested with a fork.

Serves 4

Serve with Jasmine rice and and Lemon Broccolini.

Checking for doneness
To check whether your fish is cooked: Insert a fork into the thickest part of the steak or fillet and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily. And remember, fish continues to cook after it’s been removed from the heat.

Lemon Broccolini


2 teaspoons extra-virgin olive oil
2 (6-ounce) bunches Broccolini
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest


Heat oil in a large skillet. Add Broccolini, salt and pepper; sauté 5 minutes or until crisp-tender. Remove from heat, stir in lemon zest.

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