Teriyaki-Braised Alaska Black Cod with Colorful Vegetables

Courtesy of Alaska Seafood Marketing Institute

Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.

* 4 Alaska Black Cod fillets, fresh, thawed or frozen
* 1 Tbsp. vegetable oil
* 1/2 c. teriyaki sauce
* 2 tsp. minced fresh garlic
* 2 Tbsp. Riesling
* 1 small red bell pepper, cut in thin strips
* 4 green onions, cut in 3-in. pieces
* 1 large carrot, cut in julienne (matchstick) pieces
* 2 Tbsp. fresh lemon juice
* lemon wedges and toasted sesame seeds, for garnish

1. Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska Black Cod under cold water; pat dry with paper towel.
2. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of Alaska Black Cod with oil. Place black cod in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 min. more; sauce will boil up.
3. Turn fillets over, add garlic and cook for 2 min. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 6 to 8 min. for frozen Alaska Black Cod or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle with lemon juice.
4. 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.

Calories: 422;   Total Fat: 30g;   Saturated Fat: 6g;   Cholesterol: 83mg;   Total Carbs: 10g;   Fiber: 1g;   Protein: 26g;   Sodium: 1325mg;