Black Cod Teriyaki (Sablefish Recipe)
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 people
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Calories
192 kcal
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Course
Main Course
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Cuisine
Japanese
Black Cod Teriyaki (Sablefish Recipe)
Description
The Black Cod Teriyaki recipe uses sablefish, also called black cod, which is known for its buttery texture. The fish is marinated in a mixture of rice vinegar, soy sauce, grated ginger, minced garlic, wasabi, and sugar, which provides a nuanced balance of acidity, umami, and mild heat. The marinade tenderizes and flavors the fish during at least 30 minutes of refrigeration.
After marinating, the sablefish is baked in an oiled oven-safe dish at 400°F. The fish cooks evenly without flipping to preserve its delicate flaky structure, requiring about 10 minutes per inch of thickness until easily flaked with a fork. The reserved marinade is boiled and simmered to thicken and then brushed over the cooked fish as a glaze that enhances moistness and savory sweetness.
This dish pairs well with steamed vegetables, rice, or noodles, making the subtle, savory teriyaki flavors the focus. It's a good choice for a sophisticated dinner due to the tender texture and refined balance of flavors.
The notes advise that if the sablefish fillets are too large for serving, they can be portioned before baking using a sharp knife or by scoring the skin so it separates after cooking. Handling the skin correctly helps maintain fish presentation and ease of serving.
Ingredients
- 8 ounces Sablefish Or substitute salmon, aka black cod
- ¼ cup rice vinegar
- ¼ cup soy sauce Use gluten-free certified if needed, or tamari
- 1 tablespoon ginger shaved or paste
- 2 garlic cloves, minced
- 1 teaspoon wasabi or horseradish
- 2 teaspoons white sugar or brown sugar
- 1 tablespoon olive oil
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
- Portion large sablefish fillets before cooking by scoring the skin with a sharp knife; the skin will separate during baking.
- Use gluten-free soy sauce or tamari if dietary restrictions require it.
- Marinate the fish at least 30 minutes or overnight for deeper flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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