Broiling fish is one of the easiest ways to cook fish. It is important to broil it on the middle rack as opposed to the top rack of your oven to ensure the exterior of the fish does not burn before the interior is cooked through. This cod is marinated in a hoisin glaze, which gets sticky and charred in places while keeping a moist interior of the fish.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup hoisin sauce
- 2 tablespoons ketchup
- 5 teaspoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 1 small clove garlic, grated
- 1/2 teaspoon finely grated fresh ginger
- 4 6- to 8-ounce black cod fillets (or regular cod)
- White and black sesame seeds and thinly sliced scallions, for garnish
Instructions
- Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
- Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
- Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
- Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 238 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 86 mg |
| Sodium | 731 mg |
Reviews
This is delicious.
Absolutely FABULOUS! We used haddock since we just caught it yesterday and it was perfect. This marinade would be delicious with shrimp, pork tenderloin and chicken. I can’t brag about this more. We had both black & white sesame seeds and plenty of scallions for garnish. This is definitely going into our rotation for meals as well as swapping out proteins. Thanks Food Network for another fantastic recipe that I scored from your monthly magazine subscription! Wooohoooo…..