Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broiled Cod with Hoisin Glaze
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 86 mg
- Sodium
- 731 mg
Broiling fish is one of the easiest ways to cook fish. It is important to broil it on the middle rack as opposed to the top rack of your oven to ensure the exterior of the fish does not burn before the interior is cooked through. This cod is marinated in a hoisin glaze, which gets sticky and charred in places while keeping a moist interior of the fish.
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 86 mg
- Sodium
- 731 mg
Ingredients
Directions
- Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
- Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
- Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
- Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.
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