Teriyaki-Braised Alaska Black Cod with Colorful Vegetables

  • Teriyaki-Braised Alaska Black Cod with Colorful Vegetables

    Prep Time: 10 min

    Cook Time: 15 min

    Serves: 4


    • 4 Alaska Black Cod fillets, fresh, thawed or frozen
    • 1 Tablespoon vegetable oil
    • 1/2 cup teriyaki sauce
    • 2 teaspoons minced fresh garlic
    • 2 Tablespoons Riesling
    • 1 small red bell pepper, cut in thin strips
    • 4 green onions, cut in 3-inch pieces
    • 1 large carrot, cut in julienne (matchstick) pieces
    • 2 Tablespoons fresh lemon juice
    • Lemon wedges and toasted sesame seeds, for garnish


    1. Have all ingredients ready before beginning.  Rinse any ice glaze from frozen Alaska Black Cod under cold water; pat dry with paper towel.
    2. 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.
    3. 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.
    4. To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.
    5. Cook’s tip: Serve with bowls of steamed jasmine rice on the side.

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