This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.
The Martha Stewart Show, September 2006
- Nonstick vegetable cooking spray
- 4 center-cut skinless cod fillets (about 6 ounces each)
- Coarse salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
- Fresh mint leaves, thinly sliced, for garnish (optional)
- Scallions, thinly sliced, for garnish (optional)
- Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
- Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
- Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.
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