This recipe is perfect and well loved by everyone in my house. I discovered black cod while living in Portland OR and it is most definitely one of my favorite fish dishes. And they paired beautifully with the black cod. It was WONDERFUL! Such a lovely, complex mix of flavors. I made this recipe for the first time last night, following the directions (except omitting the onions due to allergy). Personal preference would recommend reducing the soy. Also - had 3/4 lb fresh fish (for 2) and definitely should have reduced sauce by half. Cooked for about 10 min at 450 - but opened the door to check the fish a couple of times as to not overcook - so think a more realistic cook time would be maybe 8 - 10 min depending on thickness if you go this route. So once it was done - I put it all on the fish and into the oven - no pre-sear on the stove. May have been distracted while I chopped. So - made a huge mistake as I cooked this.mixing all ingredients, thinking it was all going on the fish, into the oven. We ate it faster than anything we've made in a while. We used our cast iron skillet and the fish we bought didn't have skins so I lowered the heat a bit and kept a good eye on it. This dish was easy to make, delicious, and beautiful. Since I served it only with roasted vegetables, there was too much sauce. I think the amount of sauce would have been fine if the dish had been served with rice as recommended by Epicurious. Other reviewers spoke about the amount of sauce being excessive. I thought the dish was still a little salty, so I would not use full sodium soy sauce. I also used low sodium soy sauce instead of regular soy sauce. I made it tonight for the second time and am adding this to my favorite recipe file.įabulous dish! To make this dish Weight Watchers friendly, I used to cooking spray instead of the oil. I left out the chili paste - still fantastic.Īmazing dish. Also - easy to make last minute if you prepare the ginger/soy sauce in advance, it only takes 7-10 minutes from beginning to serving your guests. Sensational dish! Great for company because it's not only utterly delicious, but so different from other fish dishes. We really enjoyed the buttery cod prepared this way, but I would think almost any white fish would be delicious. The hoisin with hot chili paste is particularly fine. It's easy to prepare everything and then spend a few minutes cooking the fish. Is going down as one of fav seafood saves! Served with seasoned rice and minted peas. I thought the hoisin might overwhelm the delicate cod but it was perfect and mellowed nicely. Next time you encounter a recipe you want to save, simply click the bookmarklet.This was excellent. To start saving recipes, sign up for a Yumm account and install the Yumm bookmarklet. Yumm is also a refreshing collection of recipes saved by others, which you can start browsing without even creating an account. Yumm lets you gather your favorite recipes from all over the web, and save them under your personal Yumm roof. Instead of just bookmarks, you have titles, tags, descriptions and even images, so you can know at a glance which recipe you’re looking at. These sites let you gather your favorite recipes from all over the web, and save them all in your very own cookbook. The only problem with this never-ending recipe source is that I can rarely find again the ones I really liked, and even if I bookmark some of them, I can never remember which is which in the resulting mess.Īs with any pressing (or less pressing) need, the Web has come up with an amazing solution for this specific problem - recipe bookmarking sites. The ease with which I can find recipes online is just too tempting. I have a big collection of cookbooks (yes, real ones) which I rarely use anymore, despite how great they are. If there’s one thing the Internet made easier, it’s cooking.
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