Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 4 green onions
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 lb black cod ((4 black cod fillets))
- salt and pepper
- balsamic shallot sauce with pomegranate
Instruction
- Prepare balsamic shallot sauce with pomegranate according to the recipe, and keep it warm. It can be prepared 1 or 2 days in advance, too.
- Clean and trim green onions, slice each into 2-3 slices (about 3 inch long each). Heat olive oil on medium-high heat in a skillet and roast green onions on high heat for about 10 minutes until they brown.
- Preheat oven to broil. Heat soy sauce and honey for about a minute in a small pan to melt honey and mix it well with soy sauce. Brush the top of each black cod fillet (the side without skin) with about half of soy sauce and honey mixture. You should have half of this mixture left.
- In a separate large skillet, heat 1 tablespoon olive oil on medium-high heat until hot. Place fish fillet glazed side on the skillet (skins up) and sear for about 5 minutes on high heat, until the fish browns.
- Turn fillets over and sear them skin side down for 5 minutes.
- Brush the top of fillets (with no skin on) with soy sauce and honey mixture again, place the fish right under the broiler and broil for 5-7 minutes until the top of fish darkens and browns even more. You can brush more glaze over fish half time through broiling. Remove from oven. You can remove the skin from the bottom of the fish at this point – it will easily peel off.
- To serve: Divide balsamic shallot sauce with pomegranate among 3 plates and place it in the middle of each plate. Divide roasted green onions among 3 plates and place it next to shallots. Place a fillet of black cod on top of balsamic braised shallot mixture.
