U.S. Black Cod with Teppanyaki Ginger Sauce


For the Marinade:

4 U.S. black cod filets
1/4 cup soy sauce
2 tablespoons sake (Japanese ricewine)
2 tablespoons mirin (Japanesesweet rice wine)
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger

For the Teppanyaki Cooking:

Vegetable oil
Salt and pepper to taste
Assorted vegetables (such as slicedbell peppers, zucchini, and onions)
Soy sauce for drizzling


Marinate the Black Cod:

1.In a bowl, combine soy sauce, sake, mirin, brown sugar, minced garlic, and grated ginger.
2.Mix well until the sugar dissolves.
3.Place the black cod filets in a shallow dish and pour them arinade over them.
4.Make sure the filets are well coated.
5.Cover and refrigerate for at least 1 hour, preferably longer(up to 24 hours) for better flavor absorption.

Teppanyaki Cooking:

1.Preheat a teppanyaki grill or a large flat griddle over medium-high heat.
2.If you’re using a griddle, you can place it on your stovetop.
3.Drizzle some vegetable oil onto the grill or griddle to prevent sticking. Let it heat up.
4.Remove the marinated black cod filets from the marinade and let any excess marinade drip off.
5.Place the black cod filets on the hot grill or griddle.
6.Cook them for about 3-4 minutes on each side, or until the fish is cooked through and has a nice, caramelized color.
7.You can baste the filets with some of the marinade as they cook.
8.In the last few minutes of cooking, you can also add the assorted vegetables to the grill or griddle.
9.Drizzle a little soy sauce over the vegetables for flavor.
10.Once the black cod filets are cooked, remove them from thegrill or griddle and place them on a serving plate.
11.Arrange the grilled vegetables alongside the black cod filets.
12.Serve the Teppanyaki-Style Black Cod with steamed rice and perhaps a drizzle of extra soy sauce if desired.