Best 2 Alaskan Black Cod With Acacia Honey Recipes

**Alaskan Black Cod with Acacia Honey: A Culinary Journey into Sweet and Savory Delights**

Embark on a culinary adventure with our Alaskan black cod dish, where the delicate and buttery flesh of the codfish meets the golden sweetness of acacia honey. This exquisite dish, hailing from the pristine waters of Alaska, offers a symphony of flavors that will tantalize your taste buds. Prepared using fresh, sustainable Alaskan black cod, this recipe blends the natural richness of the fish with a glaze made from aromatic herbs, citrus, and the smooth, floral notes of acacia honey. Alongside this main course, we present a medley of complementary recipes to elevate your dining experience. Discover the vibrant flavors of our refreshing cucumber salad with a tangy dressing, the earthy elegance of roasted Brussels sprouts with crispy bacon, and the comforting warmth of creamy polenta. Each recipe is carefully crafted to create a harmonious balance of flavors, ensuring a memorable and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

WARMED SMOKED BLACK ALASKAN COD SALAD

Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

Ingredients

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

Steps:

In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Alaskan Black Cod with Hoisin and Ginger Sauces image

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

Steps:

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
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. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. 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. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.

Tips:

Choose fresh or frozen black cod fillets. Fresh black cod fillets have a firm texture and a mild, slightly sweet flavor. Frozen black cod fillets can be used as well, but they should be thawed completely before cooking.
Season the black cod fillets with salt and pepper before cooking. This will help to enhance the flavor of the fish.
Cook the black cod fillets over medium heat. This will help to prevent the fish from overcooking and becoming dry.
Baste the black cod fillets with the acacia honey glaze during the last few minutes of cooking. This will help to caramelize the glaze and give the fish a beautiful golden brown color.
Serve the black cod fillets immediately with your favorite sides. Grilled vegetables, roasted potatoes, and steamed rice are all great options.

Conclusion:

Alaskan black cod is a delicious and versatile fish that can be cooked in a variety of ways. The acacia honey glaze in this recipe adds a sweet and tangy flavor to the fish, and the combination of flavors is sure to impress your guests. This recipe is easy to follow and can be prepared in less than 30 minutes, making it a great option for a weeknight meal. Whether you are a seasoned cook or a beginner, this recipe is sure to be a hit.