I know my way around cooking shellfish, but cooking fish in general, intimidates me.
That’s why I joined an Alaskan co-op of fisherman last year. You don’t get more land locked than living in Nebraska 😉.
Sitka Salmon shares not only sells you the fish, they provide great (easy!) recipes.
Tonight I made Teriyaki Wild Alaskan Black Cod (Sablefish) from the vessel known as the Bella Dawn. I’m hooked 🎣😍
Stu Weathers’ Teriyaki Sablefish (Black Cod)
GRILLED, Healthy, Main Dish, Seafood
1 lb sablefish (black cod) fillets, cut into 4 pieces
1 teaspoon cornstarch
1 teaspoon water
1/2 cup soy sauce
3 tablespoons brown sugar
1 tablespoon freshly grated ginger
4 garlic cloves, minced to a paste
1/4 cup mirin
MAKE TERIYAKI SAUCE
Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.
In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.
Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!
Note: You can use 3/4 cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.