Citrus-Tamari Black Cod

I just recently traveled to Seattle with #FoodieChats. If you have ever been to Seattle, then surely you went to Pike Place Market. One of the most memorable experiences from my visit was standing under the awning near the fish market and watching one orange-trousered gentlemen yell, “BLACK COD!” and toss my ginormous glittering fish over the counter to another orange-trousered gentlemen. Who ever know how fun buying fresh sustainable fish could be?! If you haven’t done this, you need to turn around and go back to Seattle. Fortunately, they package their fish for up to 48 hours, so you can enjoy fresh fish in your home.

Citrus-Tamari Black Cod
A light and satisfying meal
Black Cod Ingredients
Nonstick cooking spray
4 (6-ounce) center-cut black cod fillets
Sea salt and freshly ground pepper
2 tablespoons light-brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons brown rice vinegar
1 tablespoon tamari sauce

Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.

Meanwhile, add brown sugar, lime juice, vinegar, tamari sauce and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.

Bake until opaque and just cooked through, about 12 minutes. Serve with reserved glaze.

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