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Citrus-Soy Glazed Black Cod

This recipe for citrus-soy glazed black cod makes a light and satisfying meal.

  • servings: 4

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Ingredients

  • Nonstick cooking spray
  • 4 (6-ounce) center-cut black cod fillets
  • Coarse salt and freshly ground pepper
  • 2 tablespoons light-brown sugar
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Thinly sliced mint leaves, for garnish
  • Thinly sliced scallions, for garnish
  • Coarse salt

Directions

  1. Step 1

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

  2. Step 2

    Meanwhile, add brown sugar, lime juice, vinegar, soy 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.

  3. Step 3

    Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.

Source
The Martha Stewart Show, May Spring 2007

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Reviews (5)

  • 28 Jul, 2014

    Absolutely delicious!! My favorite black cod recipe I have ever had. Don't skip the fresh herbs, especially the mint. I added fresh chocolate mint from my garden, amazing!!

  • 5 Feb, 2014

    I was shocked at how much I liked this recipe. The citrus added wonderful brightness and the glaze did NOT overpower. I was a little nervous seeing brown sugar in a cod recipe - it seemed a bit weird but the flavor was very subtle. I agree with the instruction only to put one tbsp of the glaze on the cod for baking and reserving the rest. Each diner decided how much more of the sweetness they wanted on their individual fish. It was fabulous. Will make many times over.

  • 12 Nov, 2012

    OMG....this is fabulous!!! Never had Black Cod (Sablefish) and decided to try it.... This will be in my recipe program....We LOVED it! The glaze was to die for and can be used for other fish (Scallops), or possibly a glaze for chicken....

  • 28 Jun, 2010

    Delicious!! I used the juice from the entire lime, which was a tad over 3 tbs. I also didn't have any rice vinegar on hand, so I used white wine vinegar instead. The fillets I had were a bit thicker so I cooked it an extra 3 minutes. The glaze was flavorful without being overpowering. The cod was moist, tender, and flaky. I served it with sauteed spinach and roasted cauliflowers. Delicious, healthy meal!

  • 29 Aug, 2008

    This fish dish was very good! It was a little limey for us, but next time I make it I will use just a little bit less lime juice. But otherwise it was great!