• Ingredients: 37
  • Serves: 4

Alaskan black cod with hoisin and ginger sauces with soy sauce, unseasoned rice vinegar, minced peeled fresh ginger, chopped green onions, honey, large garlic clove, minced, hoisin sauce*, hot chili paste *, vegetable oil, 7-ounce alaskan black cod fillets, steamed rice.

Ingredients

Chutney:

Potato cakes:

  • 1 8-ounce red-skinned sweet potato
  • 1 8-ounce russet potato
  • 3 tbsps. grated onion
  • 2 large eggs, beaten to blend
  • 2 tbsps. finely chopped fresh cilantro plus sprigs for garnish
  • 1 tbsp. all purpose flour
  • 2 tsps. curry powder
  • 1 tsp. sea salt
  • 2 tbsps. vegetable oil
  • 1 cup Greek-style yogurt*

Croutons:

Salad:

  • 5 tbsps. extra-virgin olive oil
  • 3 tbsps. balsamic vinegar
  • 2 5-ounce packages baby arugula
  • 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

Directions

  1. Step 1 Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat.

    For this step you will need

  2. Step 2 Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally.

    For this step you will need

  3. Step 3 Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls.