Black Cod Teriyaki (Sablefish Recipe)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
2 people
-
Calories
192 kcal
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Course
Main Course
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Cuisine
Japanese
Black Cod Teriyaki (Sablefish Recipe)
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This easy black cod (or sablefish) recipe is made by marinating fish in homemade teriyaki sauce and baking it until it's tender and flaky.
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Ingredients
- 8 ounces sablefish (black cod) Or substitute salmon
- ¼ cup rice vinegar
- ¼ cup soy sauce or tamari Use gluten-free certified if needed
- 1 tablespoon shaved ginger (or ginger paste)
- 2 garlic cloves, minced
- 1 teaspoon wasabi OR horseradish
- 2 teaspoons sugar (white or brown)
- 1 tablespoon olive oil
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Instructions
- Whisk or blend together vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar. Marinate sablefish in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)
- Preheat oven to 400°F.Brush oil in an oven-safe pan or casserole dish. (Sablefish can be large, so make sure the pan or dish is long enough.)Use your fingers to brush the marinade off of the sablefish and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Cook sablefish for 10 minutes per 1" thickness, or until the fish easily flakes apart with a fork.Sablefish is very delicate and flaky: do not flip the fish halfway through cooking.
- While the sablefish cooks, pour the marinade into a small pot.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
- When the sablefish is done cooking, remove it from the oven and brush the teriyaki sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.
Notes
- How to Fillet Sablefish: If you have a side of sablefish, or a fillet that seems too big, use a fillet knife (or your sharpest knife) to cut the sablefish into individual portions before baking. If you can't cut through the skin, that's ok. Score the skin with the knife, and it will separate with the fillets while cooking.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
53mg
(18%)
Sodium
1968mg
(82%)
Potassium
328mg
(9%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin C
2mg
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 1968mg | 82% |
| Potassium | 328mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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