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Recipes // Main Dish Seafood // Sesame Crusted Black Cod with Sesame Shoyu Sauce

Sesame Crusted Black Cod with Sesame Shoyu Sauce

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By Chef Phillip Dell
Servings: 2
Ingredients:
  • 4 tablespoons butter
  • 1/2 cup dark brown sugar
  • 4 (6 ounce) salmon steaks
  • 1/3 cup bourbon whiskey

Coating for fish:

  • 14 g pork rinds (approx. 9 pieces)
  • 2 Tbl sesame seeds

Shoyu Sauce:

  • 1 Tbl soy sauce
  • 1 Tbl freshly squeezed orange juice
  • 1 ½ tsp sesame seed oil
  • 1/8 tsp granulated onion
  • 1/8 tsp granulated garlic
Directions:
  1. Place oven safe dish in oven and preheat to 450 degrees.
  2. Mix soy sauce, 1 ½ tsp sesame seed oil, orange juice, 1/8 tsp of granulated onion, and 1/8 tsp granulated garlic together in small container. Set aside.
  3. Grind up the pork rinds and mix with the sesame seeds in a shallow dish.
  4. Leave the skin on the fish and season with all purpose seasoning. Dip seasoned filets into pork rind mixture, coating all sides.
  5. Preheat a frying pan large enough to accommodate both filets. Add 1 tsp. sesame seed oil and 2 tsp olive oil to pan and allow to heat. Test the oil temperature by taking a pinch of leftover coating and dropping it into the oil. When the oil bubbles around the coating, the oil is hot enough.
  6. Place the fish in the pan, flesh side down, to sear. Sear all three flesh sides for approximately one minute per side until a light golden brown color is achieved. Do not cook on the skin side.
  7. Remove the preheated dish from the oven and place the seared fish in it, skin side down. Place immediately into the oven and cook for approximately four minutes. The fish will just start to separate into flakes when it is done. Do not overcook!
  8. While the fish is baking, saute asparagus in 1 TBL of coconut oil in a second frying pan for approximately 30 seconds before adding the kale. Season with granulated onion, granulated garlic, sea salt and black pepper to taste and add chicken stock to pan. Continue to cook, stirring gently from time to time, for approximately one minute, until the kale just starts to wilt.
  9. Divide the vegetable mixture between to two plates, mounded in the center. Place one filet on top of the vegetables. Spoon one to two teaspoons of shoyu sauce over each filet. Top with finely grated orange zest and serve.

Chef’s recommendations:

  • Use a microplane to achieve the most pleasing zest for your dish.
  • Freeze leftover stock in ice cube trays to save for future recipes.
  • You can replace the sea salt and black pepper with an all purpose seasoning of your choice. I like Sin City Chefs’ Pepeureka.
  • You can use any firm, flaky fish in place of the black cod (e.g. halibut or sea bass).
     
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