Teriyaki Braised Alaska Black Cod with Colorful Vegetables

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 15 min

Ingredients

4		Alaska Black Cod fillets, fresh, thawed or frozen

1	Tablespoon	vegetable oil

1/2	cup	teriyaki sauce

2	teaspoons	minced fresh garlic

2	Tablespoons	Riesling

1		small red bell pepper, cut into thin strips

4		green onions, cut into 3- inch pieces

1		large carrot, cut in julienne (matchstick) pieces

2	Tablespoons	fresh lemon juice


Garnish:
		Lemon wedges

		Toasted sesame seeds

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	422
Calories From Fat:	270
Total Fat:	30g
Saturated Fat:	6g
Cholesterol:	83mg
Sodium:	1325mg
Total Carbohydrates:	10g
Dietary Fiber:	1g
Protein:	26g

2860 mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska Black Cod under cold water; pat dry with paper towel.

Heat a heavy nonstick skillet over medium-high heat. Brush both sides of black cod with oil. Place black cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 minutes more; sauce will boil up.

Turn fillets over, add garlic and cook for 2 minutes. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 6 to 8 minutes for frozen black cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle with lemon juice.

To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.

Chef's Note:
Serve with bowls of steamed jasmine rice on the side.

Recipes and Images provided by Alaska Seafood

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