|Honey Broiled Alaska Black Cod
2 Alaska Black Cod fillets (about 4 oz. each), skinless and boneless
1/2 tsp. dark soy sauce
1 tsp. honey
10 to 12 pieces fine julienne-sliced ginger
2 TBS soy sauce
Juice of a lemon wedge
1 TBS unsalted butter
1 tsp. shallots, minced
1/2 tsp. olive oil
1 cup greens (such as pea sprouts, spinach or mizuna)
pinch kosher salt
Brush Alaska Black Cod with dark soy; marinate 5 to 10 minutes. Heat broiler to medium (350F). Pat fish dry with paper towel; brush on honey. Place fish on spray-coated or foil-lined broiler pan. Broil 5 to 7 inches from heat, about 3 to 5 minutes, until top caramelizes and just until fish is opaque throughout; keep warm.
In a dry sauté pan over medium heat, cook ginger just until it begins to brown. Add 2 tablespoons soy sauce, lemon juice and butter. Heat until butter melts; cover and keep warm.
Sauté shallots in olive oil over medium heat. Stir in greens and kosher salt; cook just until greens begin to wilt. Mound greens in center of serving plate. Place black cod fillets on top of greens; drizzle sauce over fish and around plate. Serves 2 – Chef Bob Tam, PF Chang’s China Bistro