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Melissa Cookston

A Food Blog from The Winningest Woman in BBQ

December 8, 2019 By Melissa Leave a Comment

Grilled Black Cod with Ginger Soy Broth

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I’ve been on a seafood kick lately.  I served Smoked Catfish dip at the James Beard House.  I made some delicious smoked trout, I’ve cooked salmon several ways (here, here, here, and here.)  Today, I want to talk about another favorite fish of mine, black cod.  Black cod is not really even cod, it’s a sablefish (aka butterfish.)  It is a white fish  with a high-fat content, which gives it a buttery, moist texture. Most importantly, it’s listed as a “best choice” for sustainability from the Monterey Bay Aquarium Seafood Watch.  The recipe for Grilled Black Cod with Ginger Soy Broth is a take-off on “Hong Kong-style” fish recipes.  In those recipes, soy sauce is combined with sherry, water, and sugar to make a flavorful broth that surrounds the fish.  The ginger-soy broth in this recipe has more of a full flavor with the ginger, sambal oelek, and chicken broth.  Paired with udon noodles and sauteed spinach, the grilled cod is a show stopper piece of fish.

black cod

Preparing and prepping the Ginger Soy Broth

If you want to prep the ginger-soy broth, the spinach or the udon noodles ahead, feel free.  All of those items will keep in the fridge a couple of days.  After the udon is cooked, toss with sesame oil to keep from sticking.  Other than that, the dish is pretty simple to make.  Cook the spinach down with sesame oil, and simply put the broth ingredients in a small stockpot, bring to a boil then simmer for at least 20 minutes.

Grilling the Black Cod

preparing cod

You’ll need 4 to 6 oz filets of black cod.  You can go slightly larger if you want, but black cod is rich and filling.  I seasoned the cod with my Lucky 7 seasoning, which is lightly flavored with some citrus overtones.  If you don’t have that, simply use your favorite fish seasoning.  Prepare a grill to run medium hot with a cool zone.  Make sure you oil the grates before grilling the fish, as it is delicate.  Remove the fish when it hits 143 degrees internal temp.  The residual thermal heat will take the filet above 145, the recommended internal temperature for fish.

grilled cod

Putting it all together

To serve, place udon noodles in a bowl and top with sauteed spinach.  Set the grilled cod on the spinach then pour ginger-soy broth around it.  Grilled cod makes a super special meal when you’re entertaining, or a nice meal for the family.  Feel free to substitute other white fish, such as grouper as well.  This is sooo delish!

black cod

As always, I hope you enjoy!

black cod

Grilled Black Cod

How to grill the Black Cpd
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Prep Time: 5 minutes
Cook Time: 12 minutes
Course: Main Course
Cuisine: Asian
Keyword: black cod, ginger soy, grilled fish, udon noodles
Calories:

Ingredients

  • 4 4-6 oz Black Cod Filets
  • 2 TBS Lucky 7 Seasoning or your favorite fish seasoning
  • 1 TBS canola oil to oil grates

Instructions

  • Prepare a grill to run at medium heat with a cool zone (indirect grilling)
  • Remove cod filets from package and rinse, then pat dry
  • Lightly season all sides of filets with seasoning
  • oil grates of grill, then put on. Allow to cook for 3 minutes, then give the a 1/4 turn. Allow to cook for 2-3 more minutes, then turn over and repeat process. Using a instant read thermometer, cook until internal temperature of 142 is reached.
  • Remove cod from grill, plate and serve.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Soy Ginger Broth

This soy ginger broth makes a flavorful broth. I use it to pour over udon noodles and spinach and serve with Black Cod.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4 people
Calories:

Ingredients

  • 1/2 cup soy sauce
  • 2 TBS rice wine vinegar
  • 1 TBS ginger peeled and minced
  • 1 TBS oyster sauce
  • 1 clove garlic minced
  • 1 TBS sambal oelek
  • 2 cups chicken broth
  • 1 TBS toasted sesame oil

Instructions

  • Add all ingredients except sesame oil to saucepan
  • Bring to a boil, then reduce to a simmer for 20 minutes
  • add in toasted sesame oil
  • Pour broth over cooked udon noodles and sauteed spinach.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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About Melissa Cookston

Melissa Cookston is a 7-time world barbecue champion; owner of Memphis BBQ Company, a successful barbecue restaurant with locations in Horn Lake, Mississippi and Dunwoody, Georgia; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef who is sponsored by Prairie Fresh.

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