1/1 Photo of Julie's Baked or Grilled Black Cod Teriyaki
Black cod is my favorite fish... a tender, white, non-fishy fish that goes wonderfully well with teriyaki sauce. If you've never had black cod, do yourself a favor and find some! It is also known as "sablefish." I can sometimes find it served in Japanese restaurants, and occasionally served smoked in Scandinavian restaurants. I usually purchase mine in Ballard (a Scandinavian Seattle neighborhood) markets or at Uwajimaya (Seattle Asian grocery) or Ranch 99 Markets (Tukwila Asian grocery).
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- 1Preheat oven to 350 degrees (if you're going to bake the steaks).
- 2Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
- 3Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- 4To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
- 5To grill: cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade. I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
- 6Serve with steamed white rice, a little of the juices poured over.
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Nutritional Facts for Julie's Baked or Grilled Black Cod Teriyaki
Serving Size: 1 (81 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 102.1
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 2.4 g
- Cholesterol 10.0 mg
- Sodium 2793.7 mg
- Total Carbohydrate 12.2 g
- Dietary Fiber 0.1 g
- Sugars 10.1 g
- Protein 4.5 g
The following items or measurements are not included:
black cod steaks