Teriyaki Braised Alaska Black Cod with Colorful Vegetables


  • 4 Alaskan black Cod fillets
  • 1 tbs vegetable oil
  • 1/2 cup teriyaki sauce
  • 2 tsp garlic,minced
  • 2 tbs Riesling wine
  • 1 small red bell pepper, cut into strips
  • 4 scallions, cut into 3 inch pieces
  • 1 carrot, cut in julienne (match stick pieces)
  • Lemon wedges and toasted sesame seeds for garnish
  • Prepare all ingredients in advance.
  • Rinse Alaska Black Cod if frozen under cold water. Pat dry.
  • Heat a nonstick skilled over medium- high heat.
  • Brush both sides of fish with oil.
  • Place cod in heated skilled and cook, uncovered for about 2 to 4 minutes.
  • Turn fish and add teriyaki sauce, garlic and cook for 1 minute more.
  • Add the wine carrots, bell pepper, and onion.
  • Cover pan and reduce the heat to low and continue to cook until fish is opaque.
  • Sprinkle wit lemon juice.
  • Serve fish topped with vegetables and toasted sesame seeds.
Recipe courtesy of the Alaska Sea Food Marketing Institute.

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