Hoisin Black Cod Dinner
Local Ocean’s Special
HOISIN BLACK COD
TIME: 10 minutes
SERVING SIZE: 5 oz. black cod per person
IN THE BOX
Black Cod Fillet
Asparagus, Green Beans, Onion, Red Bell Pepper, Mushrooms
Sesame Seed garnish
Green Onion garnish
FROM YOUR PANTRY
Salt + Pepper to season
1. Prepare the black cod – season the fillets by coating them with ¾ of the hoisin sauce. Let marinate for at least 10 minutes.
2. Cook the black cod - you can grill or pan-sear. At the restaurant, we grill black cod. However, it is a fragile fish to cook, so we recommend pan-searing if you’re nervous about breaking the fillet. This will ensure that you don’t lose any of the fish if the fillet breaks. If you will be grilling, heat your grill ahead of time – the fish will cook quickly.
- To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking your fish – the grill marks are great flavor! Drizzle your fish with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side, being careful
not to overcook (see temperature instructions below). To finish, brush with herb butter a minute or two before taking it off the grill.
- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil (3 tbsp for a 4-person serving). You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the fish, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! To finish, brush with herb butter a minute or two before taking it off the stove.
- Temperature: At the restaurant, we serve black cod medium-well or well done. It can be a little “gummy” if it is undercooked, so pull it off the grill when it is 135 degrees or more in the center and let rest a few minutes before serving.
3. In a large wok or frying pan, add 2 tbsp oil (3 tbsp for 4 portions) and heat over medium high heat until the oil is hot but not smoking. Add the vegetables and herb paste to the pan and cook for about 3 minutes, tossing occasionally. The veggies should just start to brown.
4. Add the yakisoba noodles, oranges, teriyaki dressing, and the remaining hoisin to the pan. Toss to mix and cook until the sauce thickens and coats everything nicely.
5. To serve, divide noodles and vegetables evenly between large dinner bowls. Top with the black cod and garnish with sesame seeds and green onion. Enjoy!
ABOUT THIS RECIPE
Most Oregon black cod is exported to Japan, where it is considered a delicacy. But it is increasingly gaining popularity in the US, particularly for those trying to increase beneficial omega-3 fats in the diet. For seafood lovers, black cod is an ultimate indulgence with its rich buttery texture and high flavor profile. The key to perfection is to cook the fish to medium-well - if undercooked, it can seem “gummy”. In this Asian-inspired special, Chef Enrique balances the buttery flavor of black cod with rich sauces and a Fall vegetable medley.
Updated November 16th, 2020