Ingredients

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

Directions

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

Ingredients

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

Directions

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.

WILD – Alaska seafood is wild caught! There is no finfish farming allowed in Alaska. The seafood is harvested in the wild, in the pristine waters off Alaska’s rugged 34,000 mile coastline.

NATURAL – Alaska Seafood is seafood at its natural best. Alaska boasts five species of salmon, shrimp, scallops, crab, and whitefish varieties that include pollock, halibut, Pacific cod, black cod, sole, and rockfish. They mature at a natural pace, swimming freely in the icy cold waters and eating a natural diet of marine organisms.

SUSTAINABLE – Alaska’s seafood is eco-friendly. Alaska’s abundant seafood species are part of healthy, intact ecosystems, and the fisheries are managed for sustainability. Ever since statehood in 1959, Alaska’s fisheries have been managed with the long term health of the stocks as top priority. This is mandated by the Constitution of the State of Alaska. Alaska’s healthy marine environment and sustainable fisheries management are a model for the world.

FLAVOR – The superior flavor and texture of Alaska seafood is prized around the world. They get their flavor and flesh color from their natural diet of marine organisms: in the case of salmon this includes krill and tiny crustaceans. Salmon migrate thousands of miles over the course of their lifetime, and all that exercise in cold water gives the fish a firm texture. Each of the five species – pink, keta, sockeye, coho, and king – has its own characteristics of color and flavor.

VERSATILE – Alaska seafood is easy to prepare. You can grill, poach, bake, sauté, and even take portions right from the freezer for cooking, putting a meal on the table in minutes.

HEALTHY – Alaska seafood is healthy and nutritious. It is high in protein, and low in saturated fat, and a natural source of the “good fats” – heart-healthy omega-3s.

U.S. JOBS for a HEALTHY ECONOMY – Over half the seafood harvested by American fishing families is harvested in the waters off Alaska. Although many of the families fish from small vessels, and the seafood is usually processed in small communities, the Alaska seafood industry is a major economic engine: it is Alaska’s largest private sector employer, providing work for 54,000 people, and worth an estimated $5.8 billion to Alaska in direct and induced economic output.

Please visit www.alaskaseafood.org for more interesting and important nutritional information, recipes and to learn more about Alaska seafood.