Rating: 2.89 stars
9 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
  • 9 Ratings

The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.

Body+Soul, October 2007

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Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.

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  • Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.

  • Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Cook's Notes

Black cod is also known as sablefish.

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Reviews

9 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0