Cod is one of my favorite fishes for so many reasons. For one, it is readily available in most grocery stores either fresh or frozen. It has a very mild flavor, so most people like it, even those that swear they don’t like fish. (Although, I still think that most people that say they don’t like fish are eating fish that wasn’t prepared in a delicious way.) This is one of those recipes that could turn a self-proclaimed fish hater around!
Cod is also a naturally oily fish so it has a bunch of those healthy Omega-3 fats that are good for our bodies and good for our brains, not to mention that the fat gives it more flavor! It’s a great source of lean protein and basically a blank canvas for whatever flavors you pair with it.
It’s the perfect fish for absorbing the sweet and spicy flavors in this Asian marinade, and then there’s the drizzle of the reduced marinade on top! I promise you that this recipe will make your tastebuds smile.
You can use a bag of prepared slaw if you are tight on time or that’s what you have on hand, but the fresh slaw is much tastier and better for you.
This recipe is super simple, give it a try and let me know how it goes!
| Prep Time | 45 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 tbs. sesame oil
- 1 tbs. honey
- 1 clove garlic minced
- 1 inch piece of fresh ginger grated
- 4 6-oz. cod fillets fresh or thawed
- 1 tbs. butter
- brown or white rice
- 8 cups mix of green and red cabbage, scallions, red bell pepper, carrots, radishes or bag of slaw
- 1/4 cup fresh lime juice from 2-3 limes
- 2 tbs. soy sauce
- 1 tsp. honey
- 2 tsp. fresh ginger grated
- 2 tsp. toasted sesame oil
- 1/4 cup mayo or greek yogurt optional
- 1/4 cup chopped fresh cilantro
- 1 avocado diced
- 2 tsp. Sriracha Sauce or chopped jalapeno pepper optional
Ingredients
Asian Cod
Spicy Asian Slaw
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- Mix together all the marinade ingredients in a shallow glass pan.
- Pat the cod fillets with a paper towel to absorb extra moisture. If the fish was originally frozen, this will take several paper towels. Wrap the fish in paper towels and gently squeeze to absorb the excess water. You will get a better sear on the fish without all this water.
- Place the cod fillets in the marinade. Flip to coat both sides and then cover and place in the refrigerator for at least 30 minutes and up to 1 1/2 hours. Turn the cod over half way.
- Heat a non-stick skillet over medium-high heat. Add the butter. When sizzling, remove the cod fillets from the marinade (save the marinade) and add them to the skillet. You may have to do more than one batch depending on the size of your skillet.
- Cook the fillets without moving for 3-5 minutes, depending on the thickness of your fish and the heat of your pan. When the cod has a nice golden brown sear, gently turn the cod over. Continue to cook on the other side for 3-5 minutes until fillets are cooked through. They should start to flake apart when they are done. Remove them from the pan and set aside.
- Add the remaining marinade to the pan and reduce over medium heat for a few minutes to thicken.
- Serve the fish over brown or white rice and spoon the reduced marinade on top.
- If not using the bag of slaw, shred the green cabbage, red cabbage, and carrots. Thinly slice the red bell pepper. Add sliced scallions, chopped cilantro, and sliced radish to make a large bowl of slaw (about 8 cups). Add chopped jalapeños if you want to add heat.
- Mix together the lime juice, soy sauce, honey, ginger, and sesame oil in a small measuring cup or bowl. Add the Sriracha sauce for heat if you like it spicy. (It's not super spicy.) For a creamy slaw add the mayo and whisk together with the other ingredients. A blender works well for combining the mayonnaise.
- Pour the dressing over the slaw. Mix to combine. Top with diced avocado. Top with a few more tablespoons of chopped fresh cilantro if you like.
- Enjoy!