Black Cod Tips

Name: Black Cod Tips
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 1/4 cup brown sugar; 1/8 cup warm water; 2 1/2 cups soy sauce; 10 black cod tips; Steamed white rice, for serving, optional; Tamari, to taste, optional; Torn kale, for garnish, optional

Recipe courtesy of Kerry MacLane

Show: Hook, Line & Dinner

Episode: Sitka

Black Cod Tips

1 Review

Level: Easy
Yield: 2 servings

Total: 8 hr 10 min
Prep: 5 min
Inactive: 8 hr
Cook: 5 min

Level: Easy
Yield: 2 servings

Total: 8 hr 10 min
Prep: 5 min
Inactive: 8 hr
Cook: 5 min

Ingredients

1/4 cup brown sugar

1/8 cup warm water

2 1/2 cups soy sauce

10 black cod tips

Steamed white rice, for serving, optional

Tamari, to taste, optional

Torn kale, for garnish, optional

Directions

In a large plastic zip-top bag, combine the brown sugar and warm water to dissolve the sugar. Add the soy sauce and cod tips. If the cod tips are not fully submerged, add enough cold water just to cover the tips completely. Refrigerate overnight.
Preheat a grill to high heat.
Remove the cod tips from the marinade and place directly over high heat. Cook until charred, 1 to 2 minutes per side. (You'll notice that the tips will produce a LOT of grease. The black cod is perhaps the oiliest fish you'll ever encounter. That's the highly-valued omega fatty acid kind of oil that is great for your body.)
Remove the cod tips from the grill. If desired, serve over steamed rice, a splash of tamari and garnish with torn kale leaves.

Cook’s Note

Ask your fish monger about ordering cod tips; they are not usually found in general supermarkets. They can be sold frozen in 2 pound bags.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Show: Hook, Line & Dinner

Episode: Sitka

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1 Review

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Upoldn1956

Black cod tips are delicious. Don't ruin them with this recipe. The marinade is far too concentrated. I left my tips in for 6 hours (not quite overnight as the recipe specifies) and the soy flavor was still overbearing.

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