Prepare to transform your kitchen into a gourmet paradise with this irresistible Pan Simmered Pacific Black Cod recipe that promises restaurant-quality flavor in just 25 minutes! Imagine tender, succulent fish with a golden-brown exterior, perfectly glazed in a rich, umami-packed sauce that will make your taste buds dance. Whether you're a seasoned home chef or a cooking novice, this Asian-inspired dish is about to become your new favorite seafood sensation that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 Pacific black cod fillets
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- Chopped green onions for garnish
Instructions
- Begin by gathering all your ingredients: 2 Pacific black cod fillets, 1/4 cup of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and chopped green onions for garnish.
- In a small bowl, combine the soy sauce, mirin, sugar, and sesame oil. Stir the mixture until the sugar is fully dissolved. This will be your marinade and cooking sauce.
- Place the Pacific black cod fillets in a shallow dish and pour half of the marinade over them. Allow the fillets to marinate for about 10 minutes at room temperature. This will enhance the flavor of the fish.
- While the fish is marinating, prepare your cooking surface. Heat a non-stick skillet over medium heat. You can add a small amount of oil if your skillet is not non-stick.
- Once the skillet is hot, carefully place the marinated black cod fillets in the skillet, skin-side down if applicable. Reserve the remaining marinade for later use.
- Cook the fillets for about 3-4 minutes on the first side, or until the fish is golden brown and easily releases from the skillet. Avoid moving the fish too much to ensure a nice sear.
- Gently flip the fillets over using a spatula. Pour the reserved marinade over the fish and cover the skillet with a lid. This will help steam the fish and infuse it with flavor.
- Reduce the heat to low and let the fish simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the skillet from heat. Carefully transfer the black cod fillets to serving plates.
- Drizzle any remaining sauce from the skillet over the fillets for added flavor. Garnish with chopped green onions before serving.
- Serve the pan-simmered Pacific black cod immediately, accompanied by steamed rice or sautéed vegetables for a complete meal.
Tips
- Choose high-quality, fresh Pacific black cod (also known as sablefish) for the best results.
- Let the fish marinate at room temperature to ensure even cooking and maximum flavor absorption.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and achieve a beautiful golden sear.
- Don't overcrowd the pan - cook fillets in a single layer to ensure proper caramelization.
- Watch the cooking temperature carefully; medium heat prevents burning while allowing proper caramelization.
- Use a meat thermometer to check that the internal temperature reaches 145°F (63°C) for perfectly cooked fish.
- For extra flavor, toast some sesame seeds and sprinkle them along with the green onions for garnish.
- Pair with steamed jasmine rice or quick pickled vegetables to complement the rich, savory flavors of the black cod.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
