|Sesame / Ginger Glazed Cod|
|"Fresh Cod glazed in a light sesame / ginger sauce and served with oak-grilled vegetables. And then there's the Scotch..."|
PREP 10 MINS
COOK 10 MINS
SERVES 1-2 ADULTS|
20mins (excluding refrigeration time)
We're using Pacific Black Cod (or Sabelfish as it's commonly known) as the North Atlantic Cod fisheries have experience some warmer than normal water temps. This has led the Cod to seek colder waters further out - in turn, reducing the catch and increasing the price. See www.sizzlefish.com for cod sourcing.
4 cod fillets, about 6 ounces each|
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Finely grated ginger
1 tsp. Roasted sesame oil
1 tbsp. Toasted black sesame seeds
1 tbsp. Toasted white sesame seeds
1 Stick real butter
3-4 Scallions, sliced thin
2 oz. Pickled ginger, for serving
1. Season each fillet lightly with salt and pepper.
Combine ginger and sesame oil in a small bowl, then evenly rub mixture on the fillets.
2. Slice butter into 1/4 inch slices - one for each filet. Take each slice and divide into two halves.
3. Chop scallions and refrigerate.
4. Toast sesame seeds if not product is not already toasted.
5. Place the fillets in a pre-chilled, glass baking dish. Tightly cover with plastic wrap.
6. Refrigerate for two hours.
7. Pre-heat the oven to 400 degrees.
8. Remove fish from glass dish and place on baking sheet or pan.
9. Place two butter halves on each filet.
10. Loosely tent with foil.
11. Baked covered for five minutes.
12. Remove foil and continue baking for another 4 - 5 minutes.
13. Sprinkle with chopped scallion, roasted sesame seeds, plate with a few slices of ginger, served with grilled vegetables.
14. Break out the Scotch.
Suggested after dinner drink:
Macallan 18 Single Malt
The hints of salt, heather, honey, oak and other flavors in this 18 year old single malt are a testament to Scotland's heritage and one of its greatest exports.
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