Ingredients
- 4 4 Alaska Black Cod fillets, fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon vegetable oil
- 1/2 cup 1/2 cup teriyaki sauce
- 2 teaspoons 2 teaspoons minced fresh garlic
- 2 Tablespoons 2 Tablespoons Riesling
- 1 1 small red bell pepper, cut in thin strips
- 4 4 green onions, cut in 3-inch pieces
- 1 1 large carrot, cut in julienne (matchstick) pieces
- 2 Tablespoons 2 Tablespoons fresh lemon juice
- Lemon wedges and toasted sesame seeds, for garnish
Servings:
Units:
Instructions
- Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska Black Cod under cold water; pat dry with paper towel.
- Heat a heavy nonstick skillet over medium-high heat. Brush both sides of black cod with oil. Place black cod in heated skillet and cook,
- uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 minutes
- more; sauce will boil up.
- Turn fillets over, add garlic and cook for 2 minutes. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to
- medium. Continue to cook an additional 6 to 8 minutes for frozen black cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is
- opaque throughout. Sprinkle with lemon juice.
- To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.
- Cook's Tip: Serve with bowls of steamed jasmine rice on the side.
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