Julie’s Baked or Grilled Black Cod Teriyaki Recipe
As a lover of seafood, I have always been on the lookout for recipes that showcase the natural flavors of fish. And my search led me to Julie’s Baked or Grilled Black Cod Teriyaki Recipe. Let me tell you, this recipe is a game-changer!
The succulent black cod steaks bathed in the sweet and tangy teriyaki marinade are simply irresistible. The best part? You can choose to grill or bake them depending on your preference. Trust me; the end result is always finger-licking good!
So if you’re looking to add some variety to your seafood lineup, Julie’s Baked or Grilled Black Cod Teriyaki Recipe is a must-try! Whether you’re celebrating a special occasion or having a weeknight supper with your family, this dish is sure to impress.
Why You’ll Love This Recipe
Imagine sinking your teeth into a piece of tender, juicy black cod that’s bursting with the bold flavors of garlic and teriyaki. That is what you can expect from Julie’s Baked or Grilled Black Cod Teriyaki Recipe. Here are my top reasons why you’ll love this recipe:
First, black cod is a delicious fish with a melt-in-your-mouth texture that is sure to delight your taste buds. It’s also loaded with heart-healthy omega-3 fatty acids and low in body fat, making it an excellent choice for those who want to eat healthy without sacrificing flavor.
Secondly, this recipe is versatile enough to be cooked either baked or grilled, depending on your preferences. Whether you want to sear it on the grill or bake it in the oven, this recipe has got you covered.
Thirdly, the ingredients for this recipe are easy to find at any grocery store, and you probably already have most of them in your pantry. You’ll just need to grab some black cod steaks, garlic, teriyaki marinade, butter, black pepper, and a few other simple ingredients as listed in the recipe.
Lastly, this recipe can be adapted to your liking by adding your favorite side dishes such as miso paste, bok choy or even some homemade teriyaki sauce. The possibilities are endless!
In conclusion, Julie’s Baked or Grilled Black Cod Teriyaki Recipe is a fantastic way to impress your family and friends with a dish that looks and tastes like it was made by a professional chef!
Ingredient List
Before starting any recipe, it is essential to have all the necessary ingredients ready. The Julie’s Baked or Grilled Black Cod Teriyaki Recipe requires a handful of common kitchen items that can be easily found at your local grocery store. Here is a list of all the ingredients you will need to make this delicious dish:
Main Ingredients:
- 2 black cod steaks (or sablefish)
- 1/4 cup teriyaki marinade
- 2 teaspoons melted butter
- 2 garlic cloves, minced
- Dashes of black pepper
Optional Ingredients:
- Miso paste (for a Japanese twist)
- Bok choy (for a healthy addition)
All these ingredients are crucial to ensuring that your Baked or Grilled Black Cod Teriyaki Recipe turns out perfectly. If you are interested in substitutions or variations, continue reading below!
The Recipe How-To
Now that we have all the ingredients ready, it’s time to start cooking! Here’s a step-by-step guide on how to make my Baked or Grilled Black Cod Teriyaki Recipe:
Step 1: Preheat your oven or grill
Preheat your oven to 375F or preheat your grill to medium-high heat.
Step 2: Prepare the marinade
Mix together melted butter, teriyaki marinade, minced garlic, black pepper and miso paste. Stir until all ingredients are well combined.
Step 3: Marinate the black cod steaks
Place the black cod steaks in a shallow glass dish and pour the mixture over the top of them. Make sure that they are covered evenly with the marinade.
Step 4: Bake or Grill
For Baking
If you’re baking, place the marinated black cod steaks on a sheet pan lined with parchment paper. Bake for about 20-25 minutes or until the fish is cooked through.
For Grilling
If you’re grilling, place the marinated black cod steaks directly onto the grill grates. Grill for about 5-7 minutes per side or until the fish is cooked through.
Step 5: Serve and Enjoy!
Once the black cod steaks are cooked, remove them from heat and transfer them onto a serving plate. Garnish with thinly sliced green onions and sesame seeds for added flavor and presentation.
Baked or grilled black cod teriyaki recipe perfectly pairs with steamed white rice and stir-fried vegetables. This dish is guaranteed to impress any dinner guest with its juicy and flavorful taste.
Enjoy your meal!
Substitutions and Variations
As a BBQ chef, I know there are always ways to change up a recipe to fit your preferences. Don’t have black cod steaks on hand? No problem! Substitute them with sablefish or even the infamous miso cod. If you are looking to reduce your body fat intake, consider using chicken breasts instead. Want to make the recipe completely homemade? Try making your own teriyaki sauce by mixing together melted butter, garlic, and dashes of black pepper with 1/4 cup of miso paste and 2 cups of teriyaki marinade.
Looking for some added flavors? Consider adding some veggies to the sheet pan, like bok choy or other greens that can complement the teriyaki sauce.
Another variation is to use this recipe on smaller fillets instead of steaks. Place them in a shallow glass dish, let the marinade seep in, and then bake them in the oven.
The possibilities are endless when it comes to substitutions and variations for this baked or grilled black cod teriyaki recipe. Get creative with it and make it your own!
Serving and Pairing
Now that you’ve mastered my baked or grilled black cod teriyaki recipe, it’s time to think about how you want to present it to your guests. I find that I get the most compliments when I serve this dish with some simple sides that really let the flavors of the fish come through.
One option is to serve the baked or grilled black cod teriyaki with a side of white rice and some roasted or steamed vegetables. Bok choy is a particularly tasty option, as its mild flavor works well with the strong, savory flavors of the fish. You could also try serving it with some miso soup on the side, which will bring out the delicious umami flavor in the fish even more.
If you’re looking for something a little more unexpected, consider pairing the baked or grilled black cod teriyaki with some Greek-style roasted potatoes. The lemon and garlic in these potatoes contrast nicely with the fish’s rich flavor, while their crispy texture provides a nice contrast to its softness.
Finally, don’t forget to choose a wine that will complement the dish nicely. A crisp white wine like Sauvignon Blanc or Pinot Grigio will balance out the richness of the fish and complement its Asian-inspired flavors perfectly.
No matter how you choose to serve it, this baked or grilled black cod teriyaki recipe is sure to be a crowd-pleaser. So invite your friends over, crack open a bottle of wine, and enjoy celebrating good food and good company together!
Make-Ahead, Storing and Reheating
When it comes to this Julie’s Baked or Grilled Black Cod Teriyaki Recipe, there are a few tips and tricks to keep in mind for make-ahead, storing and reheating.
If you’re planning to make this dish ahead of time, the best thing to do is prepare the marinade first and then let your black cod steaks soak in it overnight in the fridge. This will allow the flavors to fully penetrate and infuse into the fish. When you’re ready to cook, simply remove the marinated black cod steaks from the fridge and grill or bake them as directed.
In terms of storing leftovers, black cod is a delicate fish with a high oil content, so it’s important to be careful when handling it. If you have leftover cooked black cod, it can be stored in an airtight container in the refrigerator for up to 3 days. Before reheating, bring the container to room temperature first and then heat the fish gently in a pan or oven until warmed through.
If you want to freeze your leftover cooked black cod, wrap it tightly in plastic wrap or foil before placing it in an airtight container. The frozen black cod can be stored for up to 2 months. When you’re ready to eat it again, defrost it slowly overnight in the refrigerator before reheating as above.
Lastly, but perhaps most importantly, avoid overcooking your black cod as that will dry it out and make it less appealing. One tip for reheating that can help retain moisture is to add a splash of water or broth before heating. Be sure not to skip these instructions as they are crucial for beautiful and juicy grilled or baked black cod teriyaki experience!
Tips for Perfect Results
Now that you’ve learned how to prepare Julie’s Baked or Grilled Black Cod Teriyaki Recipe, I’d like to share some tips on how to achieve perfect results every time.
1. Pay attention to the thickness of your black cod steaks
Whether you’re baking or grilling your black cod, it’s important to note the thickness of your steaks. If they are too thin, they may become overcooked and dry out quickly. On the other hand, if they are too thick, they may not cook evenly. It’s best to choose steaks that are around 1 inch thick for the best results.
2. Marinate your fish for optimal flavor
To achieve that delicious teriyaki flavor, it’s crucial to let your black cod marinate for at least one hour before cooking it. This allows the flavors to penetrate the fish and makes it more tender and juicy when cooked. You can even marinate it overnight in the fridge for a stronger flavor.
3. Preheat your grill or oven
Make sure to preheat your grill or oven before adding your black cod steaks. This allows them to cook evenly and prevents them from sticking to the pan or grill grates.
4. Use a meat thermometer
To ensure that your fish is cooked through but not overcooked, use a meat thermometer inserted into the thickest part of the steak. The internal temperature should reach 145°F (63°C) for safe consumption.
5. Don’t overcook your fish
Black cod has a high amount of natural oils which makes it incredibly moist and flavorful when cooked properly. However, overcooking it will cause those oils to evaporate and make the fish dry and tough. Keep a close eye on your steaks and remove them from heat as soon as they are cooked through.
By following these tips, you’ll be able to create perfectly baked or grilled black cod teriyaki with ease!
Bottom Line
In conclusion, Julie’s baked or grilled black cod teriyaki recipe is an absolute must-try for all seafood lovers. This dish boasts a perfect balance of flavors and textures, making it an excellent choice for any dinner party or family gathering. Whether you choose to grill or bake the black cod, you’ll enjoy its juicy and tender flesh with crispy caramelized edges.
With this recipe, you can easily whip up a mouth-watering meal in no time. The ingredients used are simple and affordable, making it a budget-friendly option. You can also substitute and vary the ingredients to your liking, such as using miso paste instead of garlic butter for a different flavor profile.
Furthermore, this dish is not only delicious but also healthy. Black cod is low in body fat and rich in omega-3 fatty acids, which are crucial for maintaining good heart health. The homemade teriyaki sauce is also much healthier compared to the store-bought versions that are often loaded with preservatives and high levels of sodium.
In summary, Julie’s baked or grilled black cod teriyaki recipe is a versatile dish that will be sure to impress your guests with its delectable taste and health benefits. So why not celebrate your next gathering by trying out this recipe? Trust me; your taste buds will thank you for it!
Julie’s Baked or Grilled Black Cod Teriyaki Recipe
Ingredients
- 2 black cod steaks
- 2 teaspoons melted butter
- 1/2 cup teriyaki marinade
- 2 cloves garlic, minced
- black pepper
Instructions
- Preheat oven to 350 degrees (if you’re going to bake the steaks).
- Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
- Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
- To 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.
- Serve with steamed white rice, a little of the juices poured over.
YOUR OWN NOTE
Nutrition
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.