This Teriyaki Glazed Black Cod recipe will make you look like a rock star chef in the kitchen. If you’ve ever tried miso black cod, this recipe is similar, but much easier to prepare. Marinating the fish in Soy Vay® Veri Veri Teriyaki® with a touch of cayenne infuses the flaky, buttery fish with flavor. Give it a quick bake-and-broil for a tender, buttery fish with a crisp glazed finish.
Sponsored by Soy Vay
Spring is here and I’m ready for some lighter recipes. I’ve partner with Soy Vay once again to bring you a tasty meal that’s so easy to make, yet has such a unique flavor, that I’m thinking of adding it to our monthly recipe rotation. Soy Vay’s full line of kosher-certified sauces and marinades can be used on anything, from your favorite protein, to grains, vegetables, and even as a flavor booster for salad dressings. They contain no GMOs, no preservatives, and a few of their sauces are certified gluten free. These sauces are filled with flavor, which removes the added stress of making a recipe with lots of extra spices and ingredients.
I love a brand with a good backstory, and Soy Vay’s is too adorable to leave out! The idea for the company began in 1980, when a Jewish boy and Chinese girl came together over their love of food and secret family recipes rooted in their cultural backgrounds. They found inspiration in classic Asian sauces, combined them with a kosher twist, and together founded Soy Vay in 1982. Today, Soy Vay is still passionate about unexpected pairings that can help you bring creative new dishes to your own kitchen.
Soy Vay asked me to develop a light recipe for spring, and once again I was inspired by Soy Vay® Veri Veri Teriyaki®. The sauce is very flavorful on its own, which makes dinner prep that much easier. This recipe has only 4 ingredients – black cod fillets, Soy Vay® Veri Veri Teriyaki®, a pinch of cayenne, and olive oil for the skillet. Black cod has a buttery and flaky texture that I just love. The resulting dish is reminiscent of a dish I order at one of my favorite restaurants, but it’s so much easier to make!
Here’s a special tip for my readers… go to SoyVay.com and use promo code SOYVAY10 to receive 10% off your purchase! Offer valid through June 1.
- 1 lb. black cod 1 large fillet or 2 smaller fillets, skin on
- 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
- 1/8 tsp cayenne pepper
- 2 tbsp olive oil
- Slice your black cod fillets into 4 equal portions.Stir together your Soy Vay Veri Veri Teriyaki Sauce and Marinade together with 1/8 tsp cayenne pepper.
- If using a dish to marinate, pour half of the marinade into the dish. Place the cod fillets flesh-side down into the marinade. Pour the remaining marinade over the top of the fish, brushing to coat all fillets evenly. Cover the dish with plastic wrap.If using a sealed plastic bag to marinate, place the fish pieces into the bag and pour the marinade in. Remove most of the air from the bag and seal. Gently massage the fillets in the bag with the sauce, making sure that all of them are evenly coated. Place fish in the refrigerator for at least 6 hours, up to 24 hours.
- When ready to prepare, place a rack about 6 inches from you oven’s broiler element and preheat oven to 400 degrees F. Pour 2 tbsp of olive oil into an oven-safe nonstick skillet, brushing the bottom of the skillet to make sure it is fully coated with oil. Make sure your skillet has a metal handle; plastic handles will not tolerate the high oven heat.
- Take the marinated fish out of the refrigerator. Place the fillets skin-side down in your oiled skillet.Place fish in the oven and let it cook for 10-14 minutes until fish is cooked through, opaque white and flaky. Cook time will vary based on the thickness of your fillets.
- When fish is fully cooked, turn on your oven’s broiler. Let the fish continue to brown under the broiler for 1-2 minutes until the top of the fillets is caramelized. A small amount of blackening is desirable for flavor.
- Remove skillet from oven carefully— the handle will be extremely hot! Serve fillets immediately, hot from the oven. Enjoy!
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.